Truly a locally-produced sake. It is made with the local Ginginga rice which took over eight years to develop and perfect. The water, yeast, and brewing team are also all from Iwate prefecture.
The explosive nose of this surprisingly rich-textured sake exhibits a slight wood spice and floral aromas that quickly move towards apple compote and lively citrus notes akin to lime rind. From green fruit flavors upfront to a creamy mid-palate with some super ripe cantaloupe and honeydew, the mild acidity allows the minerality to exert itself on the finish. Controlled aromatics (not too juicy) means this sake is highly versatile with food.
89 Points, Stephen Tanzers International Wine Cellar, 2007
"Very pale yellow. High-pitched, rather Chablis-like aromas of lime, pear, fennel and minerals. Suave and understated, in a lighter style and very easy to drink. A rather sexy commercial-style sake with a touch of sweetness and a smooth texture and finish. I found myself wishing for a bit more flavor. On the other hand, if I could find a sake like this at my local Japanese restaurants, I'd be very happy. Made from water purified naturally as it runs through mountain rock."
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