This sake is made from Yamadanishiki rice that’s cultivated in Hiroshima prefecture. The rice is polished for over 100 hours to get it down to a 32% rice polishing ratio, but the wait is worth it.
This sake has gorgeous melon and apples notes, with a full body and semi-sweet flavor that is perfect for before or after the main course of a traditional Japanese meal.
“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.
Regreshing unpasteurized Daiginjo. Delicate, fresh and fruity mouthfeel. An elegant aroma and a gentle taste are impressive. This beautiful fragrant and mellow Nama(unpasteurized) is highly recommended to serve chilled.
The label sports two rabbits which represent the two opposing flavors that find harmony in this sake. Made with the intent to be competitive across the world, “Yamadanishiki 65” has one of the fullest textures of all the brewery’s lineup.
Aroma of white flowers that folds over the palate like the sweetness of honey and citrus. The gentle sweetness comes with a light acidic note and a slight bitterness of lemons.
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.
Take a taste of scientific endeavor! Sakamai Kikusui Genshu is made with Kikusui rice, which almost went extinct around 1945. Fortunately, brewers at Kikusui brought the famed rice back from the brink using the only 25 remaining rice grains.
Smooth and delicate with trace hints of fruit, custard and floral overtones. Aromas of pear give way to a buttery texture with beautiful floral notes.Artisan brewed using traditional methods.
