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Not only has this sake won accolades internationally, “Kin” means “gold” and references the use of the highest ingredients and best brewing techniques. The polishing of the rice to 35% requires every step in the process to be carefully controlled by hand.
The Grammy Award-winning alternative rock band Phoenix has collaborated with Tatenokawa Brewing Company again for a rare release. Only 500 bottles exist, with even fewer allocated to the U.S.
Fukushima’s first prefectural yeast, Utsukushima Yume Yeast, known to produce sake with less acidity, and aromas of banana and melon. The interplay of fruity on the nose and dry on the palate is achieved by careful handling and skillful expertise.
Yokoyama 50 Black Junmai Daiginjo has a juicy apple flavor and aroma that spreads across the palate as if one bit into the actual fruit. Best enjoyed as a first drink paired with an appetizer.
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.
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.
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.
Using beninanko ume (a rare plum that can only be grown in sunlight), this umeshu is velvety and syrupy in texture with deep notes of apricot, caramel, and wrinkly, wrinkly ume plums!
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.
