Sake Kamitaka
Kamitaka Daiginjo 35
| alcohol content | 16% |
|---|---|
| material rice | Yamadanishiki |
| volume | 720ml |
| sake meter value | ±0 |
| acidity | 1.1 |
| taste | medium not too sweet, not too dry |
Yamadanishi is called " the best rice for Sake. "
Local Yamadanishiki is the only material rice.
We polished to 35% of brown rice, brewed a very small amount wholeheartedly for Sake
competition. You can enjoy great aroma and silky smooth taste.
Junmai Daiginjo Kamitaka
| alcohol content | 15% |
|---|---|
| material rice | Yamadanishiki |
| volume | 720ml |
| sake meter value | －2.5 |
| acidity | 1.4 |
| taste | medium not too sweet, not too dry |
Local Yamadanishiki is the only material rice. We polished to 50% of brown rice, fermented
slowly with special yeast at low tempureture.
You can enjoy great aroma and light, refreshing, silky smooth taste as we stored in refrigerator after pasteurization.
Kamitaka Junmai Ginjo Nakadori
| alcohol content | 16% |
|---|---|
| material rice | Yamadanishiki |
| volume | 720ml |
| sake meter value | －3 |
| acidity | 1.6 |
| taste | medium not too sweet, not too dry |
Local Yamadanishiki, the best Sake rice, is the only material rice. We polished to
60% of brown rice, brewed wholeheartedly.
Nakadori is the middle part of fermenting when we squeeze, with great aroma balance,
fruitiness and richness. You can enjoy fruity and rich taste of Junmai Ginjo sake.