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They say that great things come in small packages, and this has never been more true than with this junmai daiginjo. Each little rice grain polished down to 50% of the original produces something great, unleashing the rice’s best flavor.
The brewery uses either Yamadanishiki or their own Hakutsurunishiki for their rice koji, as well as their proprietary yeast, resulting in a silky texture and floral aroma of melon, apple and licorice.
This sake is characterized by faint ginjo aroma and its full-bodied flavor. Its specialty is a balance of excellent flavor and aroma and a soft feel to the lips when imbibed.
Notes of white flowers and clean minerals culminate in what they call “kire,” an ethereal finish that makes you appreciate life’s fleeting moments. Pairing it with rich main dishes highlights its delicate, clean nature.
Distinctive pleasant flowery aroma that reminds a lily of the valley, and elegant transparent feeling. As it goes down, a beautiful after taste undertones of pineapple lingers on.
Traditionally used for celebrations and special occasions, taru sake is quite arduous to make today, but this one is bottled for everyday celebrations. Enjoy this mouthwatering sake and immerse yourself in its bright yet calming effect.
This seasonally brewed limited edition 100% unfiltered sake is a fresh, sweet, tart treat from the makers of Niwa sake. With the power of the famously finicky red yeast.
The fresh, pine aroma draws you in and then keeps you there once you experience its exquisitely balanced flavors of rice sweetness and umami. Enjoy it cold in summer and warm in winter.
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.
Brewed using Kochi prefecture's original rice, Gin no Yume, this sake has an umami-rich taste. The savory tones are enhanced by slightly citrusy flavors that yield a clean, refreshing finish.
