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The Yamadanishiki rice used to brew this sake has a larger kernel
Sakamai Kikusui Genshu is made with Kikusui rice
It may seem a counterintuitive to age an unpasteurized sake
and their continuous advancement has led to their sake taking on a unique flavor
and Aiyama is the name of the sake rice
Chiyokotobuki - Toranoko Seasonal The Yamadanishiki rice used toChiyokotobuki Toranoko is made using Yukimegami rice, a Yamagata strain that is ideal for producing daiginjo grade sake. This bottle is produced by a brewery that takes pride in using only local resources. Brewed with meltwater from sacred Mount Gassan, this junmai daiginjo is elegant with a subtle sweetness balanced by a light bitterness. A pear like aroma flows into a refined palate of dried fruit with a whisper of vanilla.
US$ 449.50
US$ 549.50
US$ 549.50
US$ 449.50
US$ 449.50
US$ 549.50
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