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When you take a sip of Seikyo Omachi you’re presented with an inviting grapefruit-esque flavor
true to their belief that both the water and rice should be at the forefront of sake flavor
then let it sit for a few
No one imagined that 1% RPR was achievable until 2016 brewing year when Tatenokawa Brewing Company obtained that skill
Bask in vibrant flavors of grape and apple
Dewanoyuki - Shonai Bijin - Hiyaoroshi Harugokoro When you take a sipA fall seasonal sake from the Shonai region of Yamagata prefecture, this junmai is a match for your meatiest dishes. Its made with the traditional kimoto method, which requires a lot of labor and relies on ambient lactic acid bacteria. This bestows a yogurt like aroma and flavor, layered with banana and some nuttiness. The brewery recommends enjoying it alongside imoni, a local stew made with plenty of meat and taro.
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