男山Fed by the melt water from the snowfall in the Daisetsuzan National Park, and blessed with a cold climate that’s perfect for brewing, Otokoyama carefully selects the best rice and mills it perfectly to create crisp, dry, pure sake.
| Type of Sake: | Junmai daiginjo |
| Rice Variety: | Yamadanishiki |
| Rice Polish Ratio/ABV: | 38% / 16% |
| Best Served: | Chilled |
A creamy and floral blend of over-ripe apricot, vanilla ice-cream, sweet miso and ripe banana. The body is complex and deep in flavour, with sensual and tropical notes: think starfruit, kumquat, quince, lychee. Try with grilled sardine or Comté cheese.
| Type of Sake: | Tokubetsu junmai |
| Rice Variety: | Miyamanishiki |
| Rice Polish Ratio/ABV: | 55% / 15% |
| Best Served: | Chilled, Room temp., Warm, Hot |
A nose conjuring dark chocolate, mushroom, sweet soy sauce and bread pudding. Rich with bold umami and a full body boasting astonishing notes of toasted cereal and sweet spice. Beautiful with miso aubergine or grilled razor clams sprinkled with rock salt.
| Type of Sake: | Daiginjo |
| Rice Variety: | Mix of locally grown |
| Rice Polish Ratio/ABV: | 40% / 16% |
| Best Served: | Chilled |
Well-balanced with a gentle aroma and a lush and creamy body of white peach, lily and aromatic white flower offset by juicy acidity and subtle spice (nutmeg, cumin). Try with pear salad with vinaigrette or Burrata cheese with olive oil.
03 Jul 2019 - Food & Drink
04 Jul 2019 - Food & Drink
06 Jul 2019 - Food & Drink
03 Jul 2019 - Food & Drink
23 Jun 2019 - Food & Drink
