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Sake made with Urakasumi's original church yeast No. 12.
It has a beautiful ginjo aroma typical of junmai daiginjos.
It tastes light for a Yamada-Nishiki.
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Although it is a honjozo sake, it has a voluminous flavor because it is a draft sake.
It has a bitter aftertaste and a sharp finish.
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Sake made with Kyokai No. 12 yeast, the origin of Urakasumi
100% Miyagi Prefecture's "Kuranohana" rice suitable for sake brewing
The finish is clean, with a slight bitterness and umami from the rice.
The taste is more light and refreshing.
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Miyagi Prefecture limited edition sake
100% Miyagi Prefecture's "Gin-no-Iroha" rice suitable for sake brewing
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Mild flavor typical of autumn.
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Heavy, heavy special honjozo
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Junmai-shu with a clean, crisp flavor, made from 100% Dewa-no-sato produced in Yamagata Prefecture. It can be enjoyed with food at a wide range of temperatures, from cold sake to hot sake.
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Seri pot with warmed water.
100% Sasanishiki
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Dry with 13% alcohol (sake degree +3)
I feel it has a unique refreshing taste.
Serve with Ishikari nabe.
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Sake degree +6
Refreshingly dry
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At Niigata Sake-no-jin in Osaka
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At Niigata Sake-no-jin in Osaka
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At Niigata Sake-no-jin in Osaka
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At Niigata Sake-no-jin in Osaka
Polishing ratio: 50
16 degrees Celsius
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At Niigata Sake-no-jin in Osaka
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At Niigata Sake-no-jin in Osaka
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