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Hashimoto-san says “I want to make nihonshi (sake) that brings out the umami of the rice and at the same time is high in acidity––these features make it core compatible with food
98% of the rice utilized by Niida-Honke was Shizenmai rice
Try it at all temperatures
Delivery: $10 NYC delivery
biscuit dough
Kaze No Mori "Akitsuho 657" Junmai koshu Hashimoto-san says “I want toThe brewers wanted customers to experience this sake as if it were fresh from the tank. To achieve this they bottled immediately after pressing and chose not to pasteurize it. This sake has natural effervescence from in bottle secondary fermentation, which balances its fruit presence. Kaze no Mori "Wind of the Woods" Junmai Muroka Nama Genshu Yucho Shuzo, Nara The experience: The bubbles dissipate if not finished in one sitting, but this is okay. It
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