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There are a few sake rice you probably hear about a lot, but this sake utilizes one that’s not so common, Tsuyuhakaze from Nara. The brewers wanted to make a dry-style sake that went beyond being just dry.
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.
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.
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 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.
Plum mixed with 100% Junmai sake. Unlike plum wine made with distilled spirit, it doesn't have that alcohol smell. Very mild aroma of plums, soft on the palate. Great aperitif as well as digestif with ice cream.
The name Matsu no Midori was given to this sake by the master of tea ceremony at Omotesenke, a traditional school of tea ceremony. Like fine-grained Japanese paper, this sake is smooth and sensual.
The name translates to “Ode,” in reference to ancient Grecian hymns sung in celebration of heroes. This sake is truly epic. Using a free-drip “shizuku” method to capture the clarity and fragrance of the top-grade Yamadanishiki rice.
