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|
|
Nonbei
Toji
(Drunken master brewer)
1,700 yen (1,800ml)
850 yen (720ml)
|
| Rice |
|
Characteristics |
| Miyama
Nishiki / Yukigesho / Haenuki |
Only comes out in winter, which is our brewing period. Originally
our master was enjoying this just-brewer\d Sake, but we started
to sell only to Yamagata local retailers for the past 3 years.
Becasuse of being not diluted, filtered nor pasteurized, this
has a great freshness and strong body with a bit of unfermentd
solids. |
| Rice
Milling |
| 70%
remains |
| Sake
Parameter |
| +6 |
Recommended
Food |
| Alcohol
Content |
Under
investigation,
|
| 19
to 20% |
| Ideal
Serving Temperature |
| 10-18C
(50-68F) |
|
|
Himuro
Kanjukushu
6,800 yen (1,800ml)
2,860 yen (720ml)
|
| Rice |
|
Characteristics |
| Yamada
Nishiki |
"Himuro"
literally means ice room. We cover the storage tank by ice,
and let it mature nicely and slowly for 3 monthes.
This has a fruity bouquet like an apples of Delicious lines,
rich body and balancing dryness in the finish.
|
| Rice
Milling |
| 48%
remains |
| Sake
Parameter |
| +2 |
Recommended
Food |
| Alcohol
Content |
Under
investigation. |
| 15
to 16% |
| Ideal
Serving Temperature |
| 9-12C (48-54F) |
|
|
Tenpu
no Miroku
4,000 yen (5
years old)
3,000 yen (3 years old)
|
| Rice |
|
Characteristics |
| Yamada
Nishiki |
After
3 to 5 years of refregirated storage, Sake becomes more mild
and changes to vintage. Using Yamarda Nishiki (the King of Sake
Rice) of 35% rice milling and refregirated storeage, this has
a rich body and a faint nutty tone.
Nakmed after grandeur Miroku Bodhisattva. |
| Rice
Milling |
| 35%
remains |
| Sake
Parameter |
| +5 |
Recommended
Food |
| Alcohol
Content |
Under
investigation. |
| 16.0
to 17.0% |
| Ideal
Serving Temperature |
| 10-18C
(50-68F) |
|
|
