support@winetostyle.com.sg
+65 9655 1643
Couldn't load pickup availability
For restaurant or corporate orders, please contact us here to find out more.
Rich nutty and earthy flavours like musurooms and vegetables.
Recommended to warm to maximize the rich umami flavours. The
bitterness in sake becomes mild and give nice body and complexity on
your palate. Kimoto method. The brown color is from no chacol filter
and aging period.
| Type / Grade | Sake | Junmai |
| Country | Japan |
| Region / Prefecture | Shimane |
| Rice Variety | Yamadanishiki |
| Yeast Variety | Wild Yeast |
| Polishing Rate | 70% |
| SMV | (+11) |
| Acidity | 1.8 |
| Alcohol % | 15.00% |
| Size | 720ml |
Tamazakura has been focusing on traditional style of sakes which can be warmed and aged. They are also particular about Muroka (non-charcoal fining) and full fermentation (few residual sugar). Thus, all of Tamazakura sake have higer dryness, umami, acidity, and complex structures. They don't recommend to chill their sake. Room or hot tempareture is better. You can enjoy the aging in the bottle even after opening.
