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An elegant aroma of fruits. Smooth, dry entry finishing with a crisp, slight sweetness. A true masterpiece from Hananomai. Due to its refreshing characteristics and slight sweetness, it pairs perfectly with fresh shellfish.
A crisp junmai ginjo with a pronounced dryness made only with Yamadanishiki rice. The aroma is pure and floral, while the taste presents a refreshing acidity and a developing richness, with a pleasantly lingering finish.
Kenbishi Mizuho Junmai is a masterful sake blend featuring rich, aged flavors such as brown sugar, toasted nuts, pastry, wild mushrooms, earth, spice, steaming brown rice, and brown butter.
This sake is brewed with a summer drink in mind. The sweet ginjo aroma is brimming with the scent of freshly sliced pear. The bouquet blends seamlessly into the soothing, juicy flavor that harmonizes with a pinch of sour to brighten summertime fun.
Fukushima’s first prefectural yeast, Utsukushima Yume Yeast, known to produce sake with less acidity, and aromas of banana and melon. The interplay of fruity on the nose and dry on the palate is achieved by careful handling and skillful expertise.
This Sake is very clean in taste, with the rice suggesting a subtle sweetness in the mouth. A very light and smooth sake to enjoy with sushi, sashimi and other fine dishes.
Naturally vegetarian, gluten free and preservative free like all other Sakari products, this junmai sake pairs easily with many foods, making it a great bottle to bring to dinner with friends or to share with family.
"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".
Tengumai Black is aged in Shata Shuzo's brewery for much longer than the rest of their line, and the effect is quite apparent - the elegant, mature aroma and taste mend and mellow the cracks in one's soul. Best enjoyed chilled.
