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Yukiotoko “Yeti” Honjozo uses Gohyakumangoku sake rice for sophistication and Koshiibuki table rice for umami. Their soft, filtered snowmelt well water and Niigata’s cold temperatures require a slow fermentation.
"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".
Another of Senkin’s “Classic” edition, pasteurized just once so it retains a high level of freshness. The soft texture and light sweetness on the nose has you floating in fluffy clouds over fields of white flowers.
Made with 100% Japanese yuzu and has no artificial flavor or color. A complex bitterness and richness to the flavor profile, balanced with a subtle sweetness.
True sake lovers will be satisfied with a glass of yamahai sake. Tamanohikari Brewing Company spends extra time and care during the brewing process, but the result is well worth the wait.
“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.
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.
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.
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.
