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Akishika Shuzō Nose
The method by which this sake is made, as well as its taste, are extremely rare these days, as they represent a much older type of sake. The rice is polished only 10% and only natural yeast is utilised, resulting in a very strong rice bran taste and lact
Sparkling sake. Dry, refreshing, champagne-aroma.
Made from a local variety of organically grown rice, and aged initially, for about half a year, at room temperature, this medium-bodied dry namazake (unpasteurized ) has a unique ricy, earthy aftertaste.
Full of flavour but light. Slow-brew organic sake, supporting the stork population near the rice fields.
Moriki challenges daiginjo superstition! Almost unpolished but very elegant.
Tae No Hana 90
Back! Flagship sake of Akishika. Organic Yamadanishiki rice, long-matured, slow-brew ginjō sake. Simply outstanding.
This sake is the representative of Tentaka, the brewery with the largest line-up of ceritfied organic sake. Soft, but with plenty of acidity, umami and earthiness to make for a very rewarding sake. Slightly dry it is a perfect accomplishment for a wide ra