In order to make a dry sake, one normally adds brewing alcohol, but we brew ours with rice alone. It is a sake that only we can produce with our original four-stage brewing process. Although the sake is exceptionally dry, you can sense the rich, fruity aroma of the rice, which, though distinctive, does not clash with food. The taste is clean and refreshing, striking a fine balance between umami and acidity.
| Type | Junmai Ginjo Sake |
|---|---|
| Alcohol content | 15.5％ |
| Sake Meter Value (SMV) | +17 |
| Acidity | 1.6 |
| Amino acidity | 1.3 |
|---|---|
| Rice polishing ratio (RPR) | 55％ |
| Ingredients | Rice and koji |
| Variety of rice | Homusume Mai |
Among the products we make following traditional techniques, we consider this to be our crowning achievement. This sake is brewed with the most premium of rice varieties, polished to an RPR of 40%. Not only do we use Yamada-Nishiki rice, which is known as the "king of sake rice," we use the highest quality of Yamada-Nishiki, harvested from the rice fields of Yokawa Town in Hyogo Prefecture, which is considered the best region for this strain of rice. The aroma and taste, reminiscent of the juiciness of slightly ripened fruit, enhance the flavor of delicious food.
| Type | Junmai Daiginjo Sake |
|---|---|
| Alcohol content | 15.5％ |
| Sake Meter Value (SMV) | -1.5° |
| Acidity | 1.6 |
| Amino acidity | 1.4 |
|---|---|
| Rice polishing ratio (RPR) | 40％ |
| Ingredients | Rice and koji |
| Variety of rice | Yamada Nishiki (Toku A grade , produced in Yokawa) |
This shochu is made in a reduced-pressure distillation machine, only using sake lees coming from the production of junmai ginjo or higher standard sakes. Aged for at least three years in oak sherry casks, it has a full, rich aroma similar to that of a fine whiskey.
| Alcohol content | 15.5％ |
|---|
| Ingredients | Rice and koji |
|---|