Limited Promotion Set

・Atago no Matsu Harukoi Junmai Ginjo
This nigori sake has a bright, spring-like pink color.
The red yeast is very delicate and difficult to handle, so the brewer's experience and skill have been used to create a beautiful pink color.
It is characterized by a sweet and sour, fresh and lively flavor reminiscent of strawberries.
Rice polishing ratio 60
Sake degree -55
Acidity 3.3
Amino acidity 1.5
Alcohol content 11
Rice used: Domestic rice
Capacity 1.8L / 720ml
Storage method: Refrigeration required -5°C to 5°C
 
・SENKOKU Premium Jo-Kamosu Unfiltered Unblended Sake 2023
The aroma is gorgeous, with hints of grapefruit and LaFrance. In the mouth, a complex world of delicacy and richness unfolds. It is a perfect example of the pinnacle of Sentori, combining the "dignity" of Yamada-Nishiki, the "suppleness" of Kamenoo, and the "strength" of Omachi.
Yamadanishiki, Kame-no-o, Omachi produced in Sakura City, Tochigi Prefecture
Polishing ratio: Undisclosed
Alcohol 15% (Unpasteurized)
Manufacturer: Senkou Shuzo, Tochigi Prefecture
Delivery Cool delivery / Refrigeration required
 
・The Rebirth Time-Machine ~OUROBOROS~
Ouroboros is a kijoshu (a manufacturing method that uses sake instead of water during preparation).
In 2019, the contract farmer Koshitanrei was affected by the cold weather, and all the rice was togai rice, which was the reason for making this sake. At that time, Tenryo Sakazuki only had specific names for sake, and Togai-mai couldn't have specific names, so it became impossible to make sake using Koshitanrei. Because of contract farming, the farmer's income will be 0 if we do not take over. I purchased Koshitanrei rice from foreign countries without any use for it, and after desperately searching for a use for it, I arrived at Kijoshu. Kijoshu can be made with Togai rice. (Currently, graded Koshitanrei is used.) The sake used for brewing is 16-year old sake from Tenryohai. It will be a kijoshu using old sake.
In fact, it is surprisingly the best alcohol with a repeat rate.
Although it is kijoshu, the sourness is quite strong, so when you put it in your mouth, the rich sweetness swells and disappears when you swallow it. It is a sake that we would like you to drink with your sensibility, not just because of the information that it is Kijoshu. I think it's perfect for the entry model of Japanese sake.Sake quality: Kijijo-zakeIngredients: Rice (domestic), rice malt (domestic), sake (aged for 16 years)Rice used: Koshi-tanreiPolishing ratio: undisclosedAlcohol content 15% (undiluted)Other analytical values Not disclosedYeast used: 901Nama Sake/HiireStorage: Cold and dark place