The "Ginjo" among the "Ginjo" sake varieties is a very luxurious alcohol which the rice is polished and processed to half (or more than half) of its size. Very delicate and skilled techniques are necessary for preparation, as it is said to be a masterpiece of sake showing the skills of a master sake brewer.
The "Ginjo" among the "Ginjo" sake varieties is a very luxurious alcohol which the rice is polished and processed to half (or more than half) of its size. Very delicate and skilled techniques are necessary for preparation, as it is said to be a masterpiece of sake showing the skills of a master sake brewer.
Rich and clear aftertaste. Using 100% YAMADA NISHIKI known as "the King of sake rice." Smooth and gentle flavour. Suitable as Cold and Hot.
"Namazake" is sake not subjected to heat processing, and "namachozo-shu" is sake stored without heat processing. When delivered as products, they are first heat-pasteurized. Either is mainly consumed as cold sake, making it possible to experience a "just-squeezed" taste.
Using only selected rice and rice koji, "SAYURI" is brewed up carefully with natural spring water from Mount Rokko. It has a refreshing aroma, natural sweetness and smooth aftertaste.
A new style of saké Lightly sweet and full of bubbly vibrance, sparkling saké is a lightly alcoholic blend of fruity and floral notes punctuated by a cold and crisp effervescent fizz.
