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The brewery uses either Yamadanishiki or their own Hakutsurunishiki for their rice koji
“Bingakoi” refers to the maturation of “genshu” (undiluted sake)
lightly seasoned foods and Japanese ingredients
cheeses and juicy steaks
Toyonoaki - Hatsushibori Koshinohomare The brewery uses either YamadanishikiThis 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
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