This is a connoisseur’s junmai sake, dry, sharp and smooth all in one. Its mild astringency, characteristic of sakes made using the old yamahai method, is balanced by a faintly discernible sweetness.
Yoshida Sake Brewery
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.
Rice variety: Yamadanishiki, 500 Mangoku
Yeast: House Yeast (Kanazawa Lineage)
Brewing method: Yamahai
This connoisseur’s junmai can be enjoyed cold but is best warmed or served at room temperature. Spice-friendly, it pairs well with savoury dishes from Middle-Eastern cuisines.