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RM257.00
Using this pure rice, we brew by the rare Edo-era tōsui-jikomi method, which uses far less water to concentrate the rice’s essence.The result is a sake of extraordinary depth and umami—like richly drawn dashi—offering intense notes of ripe banana and caramel-chocolate.
In 1991, in Kyoto’s Fushimi, we revived the historic sake rice “Iwai,” cultivating it for the first time without pesticides. Using this pure rice, we brew by the rare Edo-era tōsui-jikomi method, which uses far less water to concentrate the rice’s essence.The result is a sake of extraordinary depth and umami—like richly drawn dashi—offering intense notes of ripe banana and caramel-chocolate. It pairs beautifully with dashi dishes, simmered foods, grilled fish, and meat, and reveals its full grandeur whether served chilled, at room temperature, or gently warmed.
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