Tedorigawa “Yamahai Daiginjo”
Tedorigawa “Yamahai Daiginjo”
Supple, racy, with enticing imprint of honey and herbs

Chrysanthemum Meadow

Enticing imprint of honey and herbs at first sip, segueing at mid-range into a sake of surprising clarity. Supple, racy and eminently drinkable over long periods of time.

Ishikawa Prefecture

Chubu

Yoshida Brewing Company
Yoshida Brewing Company

Yoshida Brewing Company

Ishikawa Prefecture

map-ishikawa

In recent years popular taste in Japan has moved away from the “light and dry” style towards more full-flavoured sakes. At the centre of this movement have been the bold, assertive sakes of the Hokuriku region, made in the Noto Toji brewing style. Within this tradition, Tedorigawa stands apart for its elegance and finesse. The brewery uses Kanazawa Yeast, which has a mild aroma profile with low acidity, to produce sakes that have richness and complexity, yet are perfectly smooth and balanced.

Tedorigawa “Yamahai Daiginjo”

Technical Specifications

Classification: Daiginjo
Rice variety: Yamadanishiki, 500 Mangoku
Yeast: House Yeast (Kanazawa Lineage)
Brewing method: Yamahai

45%

polishing ratio

15–16%

alcohol

1.2

acidity

+3.0

SMV


Serving recommendations

Best with cold dishes that combine meat or fish with vegetables, such as Thai beef salad or Salade Nicoise.

Restaurant & Retail Guides

Where to find Tedorigawa “Yamahai Daiginjo” in the U.K.

You might also like…

masumi-hiyaoroshi

Masumi “Hiyaoroshi”

masumi-nanago

Masumi “Nanago”

Tedorigawa “Iki na Onna”

tedorigawa-tsuyusanzen

Tedorigawa “Tsuyusanzen”

Tamagawa “White Label”

Tamagawa “White Label”

tedorigawa-yamahai-junmai

Tedorigawa “Yamahai Junmai”

Share Tedorigawa “Yamahai Daiginjo” with friends!

Back to top