This slightly dry sake has a beautifully balanced, condensed flavor with hints of dates, jam, toast, flowers, spice, and citrus peel, and a dazzlingly complex aroma. It is medium-bodied with a highly focused, condensed flavor. The finish features a long-lingering aftertaste of pure, unadulterated minerals.
First contract for designated farming methods in Hyogo’s Special A Regions
In 1995, we signed the first-ever contract for farming in Hyogo Prefecture’s Special A regions. It was the first time a brewery in Japan had contracted with passionate farmers to designate farming methods. We used “U-shaped cultivation,” “organic fertilizer,” and “natural rice-drying” to produce Yamada Nishiki of unsurpassed quality.
Matured in low-temperature refrigerators
Slowly maturing at low temperatures allows the water particles and alcohol particles in the sake to mix together through the clustering effect, producing a more mellow mouth feel.
Thoroughly researched Ginjo brewing
We’ve thought through every detail of koji cultivation. Koji is normally cultivated in two rooms, but we increased it to 4 rooms for more precise temperature management and succeeded in creating more potent koji. We then slowly ferment it at low temperatures to brew our Junmai Daiginjo sake.
The fruity aroma will stand out when poured into a Burgundy glass
You can enjoy this sake gently chilled, in a round Burgundy type of wine glass, to emphasize the light and fruity flavor. This sake goes well with salad with tomato or fruits, saute or stew of scallops and prawns, or fish carpaccio.