Hyogo Prefecture, 17% alc.
This is the taste of old school sake: deep, rich, bursting with umami, sweetness and acidity. Pairs beautifully with oysters, sea urchin, tempura and even dry-aged steak.
Made from locally Hyogo-grown Yamada Nishiki and Aiyama milled to 60% and a touch of distilled alcohol to add weight and enhance the dark aromas.