[Takasago Yamahai Junmai Ginjo Yamada Nishiki

Winner of Gold at the 2020 International Wine Challenge!

It updates the image of Yamahai sake as being strongly acidic and slightly peculiar, with a sweet fruity aroma and a soft mouthfeel thanks to the Shizuoka yeast.
This is a pure rice ginjo sake made using the Yamahai method that is good served chilled or even better warm.

・Excerpt from the Fuji Takasago Sake Brewery official website
Our brewery is located just west of Fujinomiya Sengen Taisha Shrine, the head temple of all breweries in Japan. Our brewery is said to have been founded by Yamanaka Masayoshi of Hino-cho, Gamo-gun, Shiga Prefecture, around 1820 (Bunsei era), and we have heard that the brewery was built in its current location and sake brewing began in 1831 (Tenpo 2 ).
The brewery's unique features include a gentle, slightly sweet taste due to the quality of the Fuji water (soft water) used for brewing, and the taste brewed using techniques such as "Yamahai-ji" and "Saishikomi" by generations of "Noto Toji". The total production volume is about 2,500 koku (about 250,000 one-sho bottles ), with one-third of the main raw rice being Yamadanishiki from Hyogo Prefecture, the rest being Miyamanishiki from northern Nagano, and Gohyakumangoku from Hokuriku. About 75 % of the sake, including Josen, is made under a specific name.

◆Specifications
Category: Sake ( Junmai Ginjo )
Ingredients: Rice ( domestically produced ) , rice malt ( domestically produced rice )
Rice used: 100 % Yamada Nishiki
Rice polishing ratio: 55 %
Sake meter value: -3
Yeast used: Shizuoka yeast
Alcohol content: 15 %
Storage method: Cool and dark place
Manufacturer: Fuji Takasago Brewery ( Shizuoka Prefecture )