Toyonoaki - Hatsushibori Koshinohomare lightly seasoned foods and Japanese

lightly seasoned foods and Japanese ingredients

If you want to enjoy the pure combination of flavors that has existed in Japan for hundreds of years

If you get your hands on this sake

made with Wakayama’s local Nankobai ume fruit

The brewery uses either Yamadanishiki or their own Hakutsurunishiki for their rice koji

Toyonoaki - Hatsushibori Koshinohomare lightly seasoned foods and JapaneseThis seasonal Hatsushibori uses the traditional way of separating the sake from the fermentation mash using a wooden press called kifune. It is a labor intensive process that requires expert skill, experience, concentration and patience. Enjoy this unpasteurized, undiluted sake for the initial impact on the palate, balanced with a gentle sweetness and dry aftertaste. Enjoy it chilled, paired with rich foods like foie gras and mushrooms sauted in