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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...
Soft-feeling on the tongue, Oka's transparency of flavor matches the clarity of the colorless liquor. It is floral rather than fruity, though there is a touch of pear, and perhaps melon.
Serving Recommendations The perfect companion for clams on the half...
With its floral nose and mellow fruity flavor, ?Dewasansan? is a rewarding choice for wine drinkers new to the world of sake. It has a wholesome freshness, a green apple tartness and a refreshing finish.
Serving Recommendations: ?Dewasansan? is delicious...
This sake is created using edible Koshihikari not sake rice, and is aged for over two years, resulting in a harmonious and crisp profile with a dry taste, umami, acidity, and a subtle bitterness.
This sake is made with "divine rice" cultivated naturally for ages, where ducks graze freely and uses "divine water" from Goshogomagataki Shrine in Sakuragawa City, Ibaraki Prefecture, protecting a thousand-year-old forest. It's a unique creation, avoiding sake rice, and highlighting the Toji's skills.
Best served chilled - This sake's texture is smooth, and the rice feels like fresh powdery snow on the tongue. Well balanced and recommended with spicy foods.