

Decades of filtration through Mt. Fuji's terrain produce this precious water, which, combined with traditional koji and yeast, crafts a sake perfect for enjoying with meals. Its delicate aroma harmonizes beautifully with the sweet, toasted barley and banana flavors on the palate. Ideal for pairing with Western dishes, sashimi, and simmered dishes.
Details
SMV
3
Acidity
1.6
Alcohol
14.5
Polish Ratio
70
Rice
Miyamanishiki, Yumeobako
Yeast
no data
Sake Type
Junmai
Brewery
Sasaichi Brewery Company
Prefecture
Yamanashi
Report Incorrect Sake Information
Characteristics
no data
Pairing
no data
Best Temperature
5-15℃
Chilled
16-25℃
Room Temp
26-35℃
Slightly Warm
36-45℃
Warm
46℃~
Hot
41-59℉
Chilled
61-77℉
Room Temp
79-95℉
Slightly Warm
97-113℉
Warm
115℉~
Hot
Sasaichi Brewery Company
Yamanashi
Located in Otsuki City, Yamanashi Prefecture, Sasaichi Brewery Co., Ltd. was founded in 1661 and boasts a history of over three centuries. Our goal is to earnestly craft the finest sake. We execute tasks that anyone can do with such precision that they become unattainable to others. By thoroughly mastering the basics of sake brewing, such as rice washing, steaming, koji making, and yeast starter production, we fulfill Sasaichi Brewery's mission of brewing the best sake. We place utmost importance on the relationship between sake and food. Rather than emphasizing individuality, we determine the flavor profile of our sake with its role as a beverage in mind. Sasaichi Brewery will continue to uphold the refined traditions and culture passed down by our predecessors, striving to create sake that embodies a dignified and classic style.
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