03
  • TORAYA HONTEN
  • Utsunomiya-shi,
  • SHICHISUI JUNMAIDAIGINJO NAMA
  • Yamadanishiki

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The fruitiness such as a melon and the clear texture such as water.

The first note is fruity just like a melon. The texture is so clean and smooth that you may forget that you're drinking an alcoholic beverage.

An elegant sweetness of rice spreads and becomes an umami at the tip of the tongue. One thing that we can’t expect from the texture is the elegant taste goes toward to the end, the sweetness disappears, and finishes with a refreshing image.

We can figure out with hands this is a high -quality Junmai Daiginjo which is carefully made with little by little.

Polish rate:45%
Alcohol content:16%
SMV:+0.4
Acidity:closed

RICE

Mainly use the local rice of Tochigi, Omachi from Okayama prefecture and Hiroshima, and Yamadanishiki from Hyogo prefecture, but we're challenging to brew sake with some new brewery rice every single year.

WATER

There used to be 7 famous water sources called "Shichimizu" here in Edo Period, and we started brewing with the water from "Nijinoi", which is one of them. We've been brewing sake with the same beautiful underground water which flows from the mountains of Nikko even now.

SKILL

Use our inherited traditional methods and brand-new technology separately in the suitable place to control the fermentation of microorganism, which is easily affected by various factors. This is a critical point to maintain the food safety.

MIND

"Right because we are a small brewery, we thoroughly manage the entire process in detail. That is why we can easily adjust the brewing style to the characteristic of rice. It's natural the quality of rice isn't stable year by year. What the most important is to bring inhere characteristic and good point of each brewery rice out. To make this happen, we are always trying to test the latest technology, rice, machine, and idea.