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The nose on this New World style sake is a lively collection of strawberry, peach, honey, tangerine, nectarine, and mineral water aromas. Say hello to an extremely popular new-age sake that drinks similar to how the label looks.
Using the finest rice and pure natural spring water from Mount Rokko, it is fermented with Hakutsuru’s unique technique, “Keikai-tsukuri”. It is characterized by its smooth and semi-dry taste.
Made with 100% Japanese yuzu and has no artificial flavor or color. A complex bitterness and richness to the flavor profile, balanced with a subtle sweetness.
True sake lovers will be satisfied with a glass of yamahai sake. Tamanohikari Brewing Company spends extra time and care during the brewing process, but the result is well worth the wait.
This sake boasts a creamy texture with ample umami and superbly balanced acidity that makes it so easy to drink we can’t get enough. Extremely food friendly, and recommended warm, on a flat ceramic vessel if you have one.
From the heady, mixed fruit aroma to the perfect amounts of umami and dryness, this sake is sure to satisfy. Be sure to relish the flavor by trying it chilled.
With many sake being brewed with Yamadanishiki rice, it can be easy to forget that other rice can be used as well. This semi-dry junmai daiginjo breaks from the norm and uses Hattannishiki rice, which has been grown in Hiroshima for a long time.
The clear mineral-rich water from Ibo River is used by Tatsuriki for both growing the rice used in the sake, the sake itself. The same river feeds into the Harima Nada sea where oysters prosper thanks to the nutrients provided by the Ibo River.
The name “Kakushi” means secret. It bears this name because this was their secret sake made using secret techniques! Initially made in very small batches, this sake was so loved, production has increased 100 times!
This kijoshu is made by incorporating junmai sake (instead of water) during the last step of fermentation. Monsoon Kijyoshu has a gentle acidity similar to prized noble rot wine.
