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made with Wakayama’s local Nankobai ume fruit
If you want to enjoy the pure combination of flavors that has existed in Japan for hundreds of years
it will quickly become a go-to everyday food pairing sake
cheeses and juicy steaks
something you won’t tire of sipping
Toyonoaki - Hatsushibori Koshinohomare made with Wakayama’s local NankobaiThis 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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