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"Yumeno Kaori" rice was developed by the Agricultural Research Centre of Fukushima. This special Sake rice is suitable for cultivation in this particular region's climate. When this rice is brewed with "Yume Yeast".
The Hattannishiki rice comes from Hiroshima Prefecture and is carefully prepared to produce a sake with a suppressed melon aroma, but deep flavor. A soothing mix of cucumber and melon, cooked apple and a dash of sansho pepper await you with each sip.
The pink label sets the vibe, bright, playful, and alluring. Produced with local yeast and rice as well as white koji, which adds a little more citric acid.
Using Sake Yeast Number 12, which was first isolated in the Akita Prefecture Jozo Shikenjo (Brewering Research Center), this sake displays a gentle banana-like aroma and has excellent balance, brightness and freshness.
The flagship brew of Chiyomusubi, this sake is made with Goriki sake rice that is unique to Tottori Prefecture. Chiyomusubi “Goriki 50” toes the line between light and rich, and does so with a slightly dry touch.
Judan Jikomi has a refined sweetness and complexity akin to a succulent dessert wine. Ozeki carefully brews this sake at low temperature, making the process take nearly three times longer.
