Regional Rice Discovery Pack – Yamagata, Fukushima & Gifu 🍶

Explore the diversity of sake through the character of rice. This mixed pack features carefully selected sakes from Yamagata, Fukushima, and Gifu, three regions known for their distinctive brewing traditions.

• Hououbiden Junmai Ginjo Nikko  – A limited release from Hououbiden, the “NIKKO” series is brewed as a tribute to the majestic nature and pristine water of Nikko, a UNESCO World Heritage region. Made with Yumesasara, a sake rice developed in Tochigi Prefecture and polished to 55%, this Junmai Ginjo is brewed using the traditional kimoto method and carefully matured before release, expressing the purity and character of Nikko’s natural environment.
   
  
• Yamagata Masamune Junmai Kimoto 1898 Akaiwa Omachi - Omachi rice milled down to 60%, grown in the Akaiwa region of Okayama. Made in the Kimoto method, an umami driven sake that is rich and pairs well with fuller flavoured dishes. 1898 refers to the year the brewery was established and through crafting this sake with the Kimoto method, this is a cuvée that pays respect to their tradition. Serve chilled, room temp, or slightly warmed
  
  

• Niidahonke Junmai Ginjo Odayaka – Miyama Nishiki and Gohyakuman Goku rice grown organically without the use of any chemical fertilizers or pesticides, milled down to 60%. The traditional Kimoto method was incorporated and fermented with natural yeast. Odayaka, loosely translated as calm or modest, is a softer style sake where they brew with the local mountain spring water, which is classified as soft water (lower levels of minerals) compared to the well water (hard water) used in Shizenshu and Tamura.