Alcohol Volume : 16%

Rice : Hanafubuki
Polish : 55%

SMV : ±0
Acidity : 1.6
Yeast : Undisclosed
Squeezing Method : Undisclosed
Pasteurised : 

Point :
Food Pairing : Flavorful dishes such as glazed yakitori and slow-simmered stews.

This Tokubetsu Junmai sake, brewed using the traditional Yamahai method, is released from winter to early spring. Offering a richer, more full-bodied profile compared to the classic Denshu Tokubetsu Junmai, it presents a complex aroma of fruity and floral notes, including apple, melon, and pear, alongside nutty, honeyed nuances. Hints of steamed rice, rice porridge, and rice flour contribute to its milky, creamy texture, while subtle flavors of yogurt, spice, and wood emerge with warmth.

The depth of the Yamahai brewing method enhances its umami complexity, resulting in a sake that is both rich and layered yet maintains a clean, elegant finish. Dry with a refined character, it pairs beautifully with flavorful dishes such as glazed yakitori and slow-simmered stews.