Developed by master brewers from southern Iwate over 300 years ago. Typically involves two methods - heating the sake quickly followed by the rapid cooling of the sake (pasteurisation) and allowing the temperature of the moromi fermenting mash to run up freely. The resulting sake is fruity, light, crisp and smooth. 

Brewery
Ippongi Kubohonten (Fukui Prefecture)

Sake Type
Daiginjo

Rice
Yamadanishiki (polished to 30%)

Sake Meter Value
+8 (the lower the sweeter, the higher the drier)

Alcohol Content
17%

Awards:
International Sake Challenge: 3 x Gold, 2 x Silver, 1 x Bronze
International Wine Challenge: 3 x Silver
U.S. National Sake Appraisal: 3 x Silver
The Fine Sake Awards Japan: 3 x Gold

Sommelier’s Notes
A luxurious sake that was aged for 3 years at 0-3°C, creating a sake that is dry and supple, with fabulous aromas of musk melon, yoghurt, toasted cereal and more! Enjoy this at 8-12°C that ends with a nice crisp finish.