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“Tenkawa” is named after Tenkawa Shrine, god of entertainment and performing arts. It has a rich, enticing aroma that makes you want to dance followed by a sharp, dry quality with an intriguing umami touch.
The nose is a delicate interplay of rice sweetness, floral notes, and a hint of umami. On the palate, the sake unfolds with a smooth and velvety texture, showcasing flavors of steamed rice, melon, and a touch of minerality.
Using locally grown Yamadanishiki rice and keeping the rice polishing ratio at 80% was important for this product, so President Harada said they honestly didn’t know what the outcome would be at first.
Nose full of malt and alluring honey, which goes along with the slight gold tint of the sake. On the tongue this sake delivers a bright macadamia nut flavor backed by caramel sweetness with just a touch of astringency.
Dry, mild, clean, medium bodied, and lightly aromatic. Serve chilled or at room temperature. Food Paring: Tuna and salmon sashimi, roasted duck or chicken, prosciutto.
This is a dry sake with solid umami, strong acidity, and less focus on fruitiness. Perfectly matched with seafood, fish, and soy sauce flavors. Versatile temperature range.
Junmai sake, with umami from rice and pleasant acidity. Enjoyable in any temperature from cold to hot. A sake that enhances the flavor of any food it is paired with.
“Itteki” means one drop, and “nyukon” means putting your spirit, heart and soul into it. Every drop of this sake has the brewmaster’s soul poured into it.
“Hitotsubi” has a medium intensity aroma and texture with some light weight. Initial flavors of banana bran, like the top of a muffin, gives way to some umami and dried fruit notes.
This Genshu - i.e. an undiluted Shochu - has a mellow and sweet taste despite it's high alcohol content. Contains all natural ingredients and no additives.
A hint of pineapple fragrance and sweet on the palate. Double Gold prize of San Francisco IWC Winer 2017. The best 2017, Double Gold 2017, 2015, 2014.of SFIWC 2014.
