This is a masterpiece that Takarayama Brewery has poured all of its technology into.
The rice used is Yamada Nishiki, a "naturally grown" rice from Niigata Prefecture, which is cultivated in harmony with the abundant natural environment of Niigata.
Yamada Nishiki is difficult to cultivate and is best suited to areas that only get cold in the mornings and evenings, but Akira Ueno of Ueno Farm took on the challenge of growing it in the cold climate of Niigata.
This sake was made under contract with a passionate farmer and is one of Takarayama Brewery 's "Kiwami" sakes.
| raw materials | Rice (domestic), rice koji (domestic rice) |
| Rice used | Yamada Nishiki (produced in Niigata Prefecture) |
| Rice polishing ratio | 2018: 35% 2019: 40% 2020: 40% 2021: 40% |
| Alcohol content | 17 degrees |
| capacity | 720ml |
| storage | The speed of aging varies depending on the storage temperature. We recommend storing it in the refrigerator. |
| Vintage | The vintage listed on the front label indicates the year the rice was harvested. |
| characteristics | This product is designed with aging in mind. Due to the nature of the product, sediment may settle or crystallize and float, but this does not affect the quality. |
Takaranogiwaki Junmai Daiginjo Black
Sale price¥11,000
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Takaranogiwaki Junmai Daiginjo Black
Sale price¥11,000
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