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Made from the heirloom Omachi rice, this lightly off-dry and fragrant Junmai Daiginjo is brewed using traditional methods. All of the rice is sourced close to the kura, and the rice is grown with the same water used to brew.
Inspired by the blades of fishermen in Sakata City, which were said to dispel evil forces, Makiri will dispel bad energy from your soul and fill you with inner warmth.
This fragrant daiginjo is submitted to the Annual Japan Sake Awards every year, and has won accolades both nationally and internationally over the years. Made by just six brewers and using a drip method as opposed to squeezing the liquid from the mash.
Tamadeizumi Dai Ginjyo produces wonderfully refreshing aroma and deep, rich taste. This sake goes very well with not only the Japanese cuisine but also Western cuisine as well.
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.
Uka sake begins with the family-farmed, meticulously cultivated rice and becomes a uniquely fragrant, full-bodied but delicate sake—a true delight for the palate.
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.
By introducing pasteurization in a bottle, you can now enjoy the fresh taste of raw sake and the gas sensation from fermentation. It has a fruity aroma, with a refreshing sourness and a sweet aftertaste.
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.
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.
