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Back when the classification system gave top grades to sake whose breweries could pay larger taxes
like a shady grove enshrining a glimmering stream
The hand-grown Hattannishiki rice comes from Hiroshima Prefecture and is carefully prepared to produce a sake with a suppressed melon aroma
Ninki-ichi “Sparkling” graces you with soft
“Hitotsubi” has a medium intensity aroma and texture with some light weight
Harushika - Natsushika Sasanishiki Back when the classification systemNatsushika means summertime deer. This sake is made carefully in a low temperature fermentation tank using delicate in house yeast. A mix of tropical fruit notes will entertain you as you pour this sake, and a creamy texture will delight your palate. Served chilled, this sake pairs well with fresh basil, shiso leaves and other herbs, as well as shrimp tempura, grilled crab, and white fish carpaccio.
