Winning IWC and Kuramaster Gold medals, this is a clean but savory sake performing well at any temperature. The Kanenaka Series exclusively features sake brewed using the traditional “kimoto” method, a rare technique passed down since the Edo period. The flavor varies by vintage, but after pasteurization, it undergoes 2-3 years of bottle aging. By blending in a portion from the previous year’s batch, the series achieves a mellowed expression that smooths out annual variations while imparting depth and complexity.

Break out your fun pottery – try this up to 150F(!) with salty and savory foods, braises, stews, aged cheeses, roasts.

Nakashimaya was founded in 1823, over 200 years ago. 

They preserve tradition, master handcrafting techniques, and integrate the latest scientific knowledge, seeking a taste that cannot be achieved through mass production.

https://nakashimaya1823.jp/