The connoisseur’s Junmai Daiginjo. By using a lactic fermentation and high foaming yeast, the brewer is able to trap incredibly complex flavors. The juicy palate is buoyed by double the typical acidity of sake making this ideal for following throughout a meal.

Quite versatile in a wide mouthed wine glass. Try pairing with aged beef, well basted pork chops and roasted root vegetables. Great at room temperature.

Located in a mountainous region that was cut off from the rest of the world for a long period of time. Residents subsisted on the cultivation of mulberry trees for making washi paper and silkworms. The large Gassho houses with their steeply pitched thatched roofs are the only examples of their kind in Japan and are a UNESCO World Heritage Site. The brewery strives for lighthearted, easy drinking sake which is still robust enough for preserved mountain foods.

https://www.sansyouraku.jp/