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Tatenokawa and the French rock band "Phoenix" decided to collaborate out of respect and gratitude to Mr. Kuroda who spent many years working hard to promote sake in Europe.
A miracle born from the extremes of polishing Yamada Nishiki down to 17% remaining. Brewed by intertwining beauty with body, this original addition to Senkin's premium line has been dubbed "Urara" for the sake's beautiful and powerful presence.
This is a dry sake with solid umami, strong acidity, and less focus on fruitiness. Perfectly matched with seafood, fish, and soy sauce flavors. Versatile temperature range.
Fudoh comes from a nickname of a god enshrined at Naritasan, a famous temple in Narita, Chiba prefecture. Like that god, this sake has a strong presence.
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.
“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.
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.
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.
Aiming for a Sake that can be enjoyed with a meal, Kubota Senju boasts a modest bouquet and a timeless flavor that one does not tire of drinking. Velvety mouthfeel and excellent chilled, but this Ginjo is quite amicable to being enjoyed warmed as well.
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.
