The toast sake at the working dinner of the G7 Ise-Shima Summit in 2016 has a refreshing aroma of soft apple and deep, fragrant olive, with a light rice taste followed by a subtle, silky acidity. The clear flavor and beautiful finish make you yearn for more. Enjoy in a large sized wineglass.
Our most popular junmai daiginjo sake, produced with Kami-No-Ho sake rice and MK-3 yeast, is made with all Mie Prefecture ingredients.
It has a crisp sweet apple aroma that is well balanced with a polished acidity. The balance of the soft sweetness and umami of rice produces an enjoyable finish that gently embraces/caresses one’s throat.
Not only to be enjoyed with Japanese food, it also pairs well with Italian and other Western foods. Enjoy in a large sized wineglass.
This sake is produced using the early Showa Era “kioke jikomi,” a time- consuming and labor-intensive process using traditional wooden barrels. It has a subtle green apple and lychee aroma, a deep, cozy scent of Japanese cypress that passes through the nose, and a warmth of flavor. With a refreshingly smooth texture and gentle balance of sweetness and acidity, it becomes more rounded after warming, making it an ideal sake to accompany food. Enjoy in a small sake cup.