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The koji is made from Takane Nishiki rice that has first been polished to 48% (which is the required polishing rate for a Daiginjo grade of sake)
which is part of the fermentation process
Matching Food: Light Meats – Chicken
A light body and refreshing finish makes this a natural choice when the oysters come out
Yet their flavours could not be more different: while Miyama Nishiki conveys a firm
CRAFTSMAN TADA CHIANTI BROWN Fruity Aroma The koji is made fromTenpai specialises in barley shochu and was established in 1898. This distillery was the first to make shochu using 100% barley for both the koji and mash elements of production. They have an unconventional approach and unique manufacturing method as they strive to produce products that are great to accompany and enhance food. Tenpais Craftsman flagship line is based on the ultimate pairing experience. It is crafted with a technique similar to that of
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