In addition to a delicate ginjo aroma, this sake also has a richness and depth of flavor unique to junmai sake. It possesses the elegant umami notes of Yamada-nishiki rice, as well as a variety of floral and fruity hints, to create the perfect balance and a superior taste.
Indulge in the unforgettable taste of Yamada-nishiki
As the only brewery located in Kato, the main production area of "Yamada-nishiki," Kamimusubi Shuzo meticulously carries out the entire production process of this sake by hand, from washing the rice to preparing the koji and brewing the sake. This sake allows you to experience the special appeal of Yamada-nishiki as a sake rice cultivar with a delicate aroma and unforgettable flavor.
Brewed with Yamada-nishiki cultivated in Kato
A rice cultivar born in Kato, Yamada-nishiki is now used by many sake breweries throughout Japan. Kato is home to many favorable sites for the cultivation of Yamada-nishiki, especially terraced paddy fields with clay soil and good drainage located amid vast, sprawling mountainous areas with a large temperature difference between day and night.
Every bottle is painstakingly brewed by hand
The more polished Yamada-nishiki is, the smaller its grains become, leaving behind more of the white starchy center known as "shinpaku." This makes limiting the absorption of water by the rice during washing and soaking an important step, which is quickly performed by hand in seconds using a sieve. The preparation of koji is also done manually without the use of machines, while steamed rice is wrapped in straw mats and gently moved around by hand during the sake brewing process.
Can be served warm or chilled as the perfect accompaniment to your dishes
When served chilled right from the refrigerator, this sake complements oysters and other seafood dishes. When served at room temperature, it is the perfect accompaniment to risotto and other cheese-based dishes.