Aroma of cucumber, white peach, and a touch of mint followed by mineral nuance.
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Aroma of cucumber, white peach, and a touch of mint followed by mineral nuance.
The rice is milled flat and steamed in a high-temperature Japanese kettle, and then brought to life by the traditional sake brewing method and wooden vats.
Tokubetsu junmai sake is stored and matured in cedar barrel. Rich type. Refreshing aroma of Japanese cedar is harmonized with smooth flavor to enhance the taste.
Crisp acidity of orange, green apples and gentle umami blend beautifully, with a well-rounded flavor that lingers until the end. Delicate and with a sharp, clean finish.
Dry light type sake with refined fruity aroma like strawberry or apple and subtle sweetness and mierarity.
Dry light type sake with refined fruity aroma like strawberry or apple and subtle sweetness and mierarity.
It has a soft umami and harmonious acidity, which is consistently present from the moment of attack to the aftertaste. The flavor of the rice can also be firmly felt.
Produced with Omachi-mai rice which has mild but distinctive taste of its Omachi-mai. Modest aroma slowly gives the pleasant lingering effects.
“Rich type. Round aroma of rice and a hint of fruits. Full -bodied, dry sake with deep taste. “
“Light and smooth type. Fruity aroma of ripe apple and banana, with a hint of caramel. Very refreshing taste with savory and nutty finish. “
A Very dry sake with sharp, rich and full-bodied taste. Refreshing lightness with vivid acidity.
A very dry sake with sharp, rich and full-bodied taste. Refreshing lightness with vivid acidity.
A Very dry sake with sharp, rich and full-bodied taste. Refreshing lightness with vivid acidity.
Natural, full-bodied flavor made from Yamadanishiki, the best sake-making rice in Japan.
Natural, full-bodied flavor made from Yamadanishiki, the best sake-making rice in Japan.
Natural, full-bodied flavor made from Yamadanishiki, the best sake-making rice in Japan.
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