Brew Master Saori Kobari Brews this sake 4 times a year. Usake is Unfiltered and unpasteurized sake - Muraka Nama Sake.
A Faint fruity aroma with fresh taste and clean finish. Very Dry among 4 usake series Kobari Toji use Fune Shibori to press sake. Fune Shibori is a traditional method and mainly adopted for premium Sake. Moromi is placed into sake bags and laid in a rectangular box called “fune”
During Sake Trend's interview, Kobari Toji mentioned that Usake has higher acidity applying this traditional Fune Shibori Pressing method.
The Usake Fall sake is “Hiyaoroshi.” Hiyaoroshi style sakes are pasteurized at the end of brewing season, then put to sleep over the warm spring and winter months in the coldest part of the brewery. When the cold (“hiya”) of fall and winter starts to descend (“oroshi”), the sake is bottled and sold without a second pasteurization. This Fall Release is brewed with Fukushima’s native Yume-no-Kaori rice, polished to 60%, fermented with Utsukushima Yume yeast, and spring water from Mt. Adatara. The result is a mild sake with a touch of agedsake aroma. Perfect with Beef Wellington, stews, sausage, cheese, and mushroom-rich dishes.
Rice: Yume no Kori (Local Rice)
Rice polishing ratio: 60%
Alcohol percentage: 15-18%
SMV: +6 Acidity: 1.6
Daitengu Sake Brewery
Motomiya, Fukushima Prefecture
Kobari Toji at Yumeno Ka sake rice field. Yumeno Ka Sake Rice is locally grown in Fukushima. This Sake Rice has fruity amora.
Daitengu Sake Brewery is a 149 year old brewery with a long tradition of using local rice and spring water from near Mr.Adatara to make smooth, easy-to-drink, interesting sake that goes very well with all varieties of cuisine.
Founded in 1872, family owned. Crafted small-batch high quality sake in Fukushima.