Toyonoaki - Hatsushibori Koshinohomare this is an incredibly supple

this is an incredibly supple treat with a rich mellowness and a hint of cantaloupe on the nose

If you get your hands on this sake

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

cheeses and juicy steaks

something you won’t tire of sipping

Toyonoaki - Hatsushibori Koshinohomare this is an incredibly suppleThis 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