Unusually for a daiginjo, Suirakuten is aged in the bottle for two years, developing a rarefied, multi-hued flavor. Gentle yet strong, unassuming but proud, a masterpiece of the brewer's art. Serving Recommendations: Best served cool at 50-60 degrees and...
Full, clean taste, with a nice balance of sweetness and acidity overlaying a delicate fruitiness. Like plum blossoms at winter's end, ?Kinka? is vivid and poised, in the elegant Kanazawa style. Serving Recommendations: Tedorigawa ?Kinka? is the perfect c...
Fermented in the bottle and sold unfiltered “on-the-lees,” Origarami combines crisp bubbles and wine-like acidity with the savory umami richness of sake.
Pour chilled. A zesty companion for sashimi, fresh vegetables and young cheese. Pairs naturally with miso-cured or marinated dishes.