Imanishiki “Tadpole” Tokubetsu Junmai Nama Genshu - NV (720ml)
Importer's Notes:
This Tokubetsu, or special grade sake, has a round fruity aroma, noticeable umami and good supporting acidity. Made with Miyama Nishiki grown locally in Nakagawa Village located between the central and southern alps of Japan. The area is blessed with pure mountain water and clean, crisp air, so much so that you can find tadpoles swimming around in the sake rice fields, living in harmony together with nature.
BREWERY Founded in 1907 and located in Nakagawa Village, Nagano Prefecture. Their sake is characterised by its softness and balanced umami and acidity. In order to make the most delicious sake possible, they only utilise the labor-intensive and traditional saka-bune (sake press) pressing method. Through a dedication to cleanliness, technology and hard work, they strive to improve their sake by “one tree ring” every year. Top 10 Sake Brewery in the World Sakagura Ranking for 5 years in a row, #7 in 2024.
Seimaibuai 59% | Rice Miyama Nishiki | SMV -1 | Alcohol 18% | Acidity 1.9% | Amino 1.0 | Yeast 901
Product Information
Product Information
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Description
Importer's Notes:
This Tokubetsu, or special grade sake, has a round fruity aroma, noticeable umami and good supporting acidity. Made with Miyama Nishiki grown locally in Nakagawa Village located between the central and southern alps of Japan. The area is blessed with pure mountain water and clean, crisp air, so much so that you can find tadpoles swimming around in the sake rice fields, living in harmony together with nature.
BREWERY Founded in 1907 and located in Nakagawa Village, Nagano Prefecture. Their sake is characterised by its softness and balanced umami and acidity. In order to make the most delicious sake possible, they only utilise the labor-intensive and traditional saka-bune (sake press) pressing method. Through a dedication to cleanliness, technology and hard work, they strive to improve their sake by “one tree ring” every year. Top 10 Sake Brewery in the World Sakagura Ranking for 5 years in a row, #7 in 2024.
Seimaibuai 59% | Rice Miyama Nishiki | SMV -1 | Alcohol 18% | Acidity 1.9% | Amino 1.0 | Yeast 901
