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Hyogo prefecture is a hotspot of sake brewing in Japan as it is the place where the first sake with yeast was brewed, 1300 years ago in the Niwata shrine. Hyogo regroups five districts including the Nada district, famous for its spring water "miya mizu", a semi-hard water uncommon in the Kansai. It has the perfect balance of minerals to brew great sake. It is also in Nada that has been created the junmai sake. Since the Edo period, Hyogo is the first sake producing region in Japan, thanks to its access to first class rice, high quality water and the proximity of the sea.
Description: This umeshu is made with a Junmai sake base and natural plum extract. The producer used Nanko ume plums from Wakayama to make this natural extract. Nanko plums are...
Description : Sake is also one of the main ingredients of the Japanese cuisine. Alcohol by volume : 14,5°
Description : The appellation koshu refers to a sake matured for at least 3 years. As for our koju, it was aged for 10 years. Its nice amber color associated to its liquor like...