辰馬本家酒造
辰馬本家酒造Prefecture: Hyogo
Founded in 1662, this brewery is located in the Nada district, Japan’s foremost sake brewing area, and uses the famed Miyamizu water to brew the Hakushika brand of sake that is known and celebrated all across Japan.
Tatsuuma-Honke Brewing
Hakushika Ginjo Namachozo
Type of Sake: Ginjo Rice Variety: Yamadanishiki, Nihonbare Rice Polish Ratio/ABV: 60% / 13-14% Best Served: On the rocks, Chilled, Room temp. A delicate aroma hinting at sweet soy and steamed rice gives way to a well-balanced body with creamy apple flavours, pleasant astringency, and creamy apple flavours. Pair with steamed seabass or grilled vegetables served with bagna càuda anchovy-garlic dip.
Hakushika Tokubetsu Honjozo Yamadanishiki
Type of Sake: Tokubetsu honjozoshu Rice Variety: Yamadanishiki Rice Polish Ratio/ABV: 70% / 14-15% Best Served: On the rocks, Chilled, Room temp. A medium intensity aroma opens into an intriguing mix of flavours and tastes: sweetness that is floral (sugar cane), tart (apple compôte) and spicy (roasted pineapple) combined with umami from miso and mushroom. Try with teriyaki chicken or grilled mushroom.
Hakushika Chokara
Type of Sake: Futsushu Rice Variety: Mix of locally grown Rice Polish Ratio/ABV: - / 14-15% Best Served: On the rocks, Chilled, Room temp. Delicately aromatic nose with hints of mint chocolate, velvety banana and creamy cherry. This delicacy gives way to a rich and bold dryness punctuated with clear umami. Excellent with seared tuna served with ponzu, Parma ham and Parmesan cheese.
