Our sake
"Matsunotsukasa" line-up
- Matsunotsukasa Daiginjo Junmai Shizuku
- ABV: 16％
Rice: Yamadanishiki rice grown in the old Tojo area of Hyogo Prefecture※1
Milling ratio: 35％ - Produced using a traditional technique called fukurotsuri where small quantities of mash (moromi) are put into cloth bags and the sake is allowed to drip out naturally. Only the finest fraction of this sake is collected in large glass jars known as tobin. Sediment (called ori) is allowed to settle at the bottom, then is carefully removed from each jar before they are stored for about a year. Filtering without pressure imparts delicate, well-rounded umami without an excess of coarse flavours, and ageing bestows further mellowness and thorough sophistication.
The time and effort to produce this sake are evident in its elegant character.
Recommended for celebrating the most special of days.
※1 The old Tojo area of Hyogo prefecture is famous as one of the main rice and sake production areas in Japan, and holds a special place in the history of sake making.
