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Tanaka Shuzojo Daiginjo Shirasagi No Shiro 37
$142.00
Displays good intensity and structure on the palate with smooth sensation of Honjozo. Recommended to serve at 14℃ in a wine glass, and pair with foie gras terrine and quince chutney.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 37%
- Sake Meter Value: +2
In stock
Additional information
About brand
Himeji, Hyogo prefecture was founded in 1835, currently managed by its 6th generation. Our sake was made and offered to Lord of Himeji Castle (now one of the UNESCO World Heritage Sites) who presented the brewery with a plague written by the lord of the castle himself. The rice used in making the sake is grown by contract farmers in Hyogo Prefecture (Yamadanishiki and Kamenoo) themselves. With the use of the pure and natural water from the Yumesaki River, which has been flowing near the brewery ever since it was founded. We are one of five sake breweries that are still using the 400-year-old Ishikakeshiki Tenbinshibori (Rock balance sake press) method.
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Recommended Serving Temperature: 5°C - 40°C
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Tanaka Shuzojo Junmai Daiginjo Shirasagi No Shiro 38
Displays fresh and delicate aromas of leafy vegetables. It is refreshing and well-structured on the palate with a long lingering finish. Recommended to serve at 14℃ in a wine glass, and pair with creamy langoustine tartare citrus condiment. Comes with a wooden box.
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- Rice Polishing Ratio: 38%
- Sake Meter Value: +3
- Acidity: 1.2
Dassai Junmai Daiginjo 45
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Made from Yamadanishiki rice (the highest quality rice for sake) polished to 45% of its original volume, Dassai 45 presents a fresh and fruity palette with aromas of pear, grape, pineapple, apricot and watermelon but also notes of chestnut and puffed rice.
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Sake or nihonshu is a Japanese alcoholic beverage with a volume of 14 to 17%. It is made from a mixture of water, yeast and steamed rice, a small part of which has been inoculated with a microscopic fungus, the koji, in order to improve fermentation.
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Recommended way to drink: either 5°C to 10°C or 40°C to 45°C
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Recommended way to drink: 5°C to 10°C
Tasting Notes: Well-rounded, gently aromatic and surprisingly incisive.
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Rice: Yamada Nishiki
Rice Polishing Ratio: 40% rice polishing
Nihonshu-do (SMV): +4