Toyonoaki - Hatsushibori Koshinohomare The brewery uses either Yamadanishiki

The brewery uses either Yamadanishiki or their own Hakutsurunishiki for their rice koji

If you want to enjoy the pure combination of flavors that has existed in Japan for hundreds of years

this is an incredibly supple treat with a rich mellowness and a hint of cantaloupe on the nose

cheeses and juicy steaks

Toyonoaki - Hatsushibori Koshinohomare The brewery uses either YamadanishikiThis seasonal Hatsushibori uses the traditional way of separating the sake from the fermentation mash using a wooden press called kifune. It is a labor intensive process that requires expert skill, experience, concentration and patience. Enjoy this unpasteurized, undiluted sake for the initial impact on the palate, balanced with a gentle sweetness and dry aftertaste. Enjoy it chilled, paired with rich foods like foie gras and mushrooms sauted in