This product will bring out the absolute best in the raw rice used, creating a delicious sake that can be enjoyed in a wine glass.
< Awards >
● Gold Medal - The Fine SAKE Award, Japan, 2024
● Grand Prix - The 2021 U.S. National Sake Appraisal, Ginjo Category
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Production ended
Alcohol content: ≥15% and <16%
Volume: 720ml
Its delightfully fruity aroma is reminiscent of bananas and white peaches, and its elegant umami-sweet rice flavor is simply a pleasure, with a subtle effervescence.
To bring out the sweetness and umami of YAMADANISHIKI rice, a product of Hyogo Prefecture, the king of sake rice, and the flavor without any off-notes, koji was refined to a state of tsukihaze (the mycelium grows inside the rice). It was thoroughly processed by fermentation at low temperatures to suppress the off-flavors and acidity from the brewing process and finished at 15% alcohol.
During the process from pressing to bottling, we carefully controlled the amount of carbon dioxide gas contained in the moromi so that it would not escape easily, and in the one-time pasteurization process, we expressed the taste of freshly pressed sake and its slight effervescence.
In 2016, we embarked on an exciting journey to create a product that pursues a more elegant and fruity taste from the traditional sake quality. The product is made using brewing techniques introduced through technical exchanges with local sake specialty stores and famous sake breweries in the Tohoku region, bringing out the best qualities of YAMADANISHIKI, the king of sake rice.
