This sake is made at the 3rd oldest brewery in Japan, the Tomita Brewery, which was founded in the 1540’s. It is managed by the 15th generation of the family. Despite the long history of this brewery, the current brewmaster and son, Yasunobu is one of the leaders of a new generation of sake makers.
Dried mushroom on the nose; viscous and creamy in weight and texture; bright grapefruit notes on palate; crisp finish.
Serve room temperature or warmed with mushroom risotto, nutty cheese, or stews.
Yeast: Association #1401