Product Details
Product Details
Polished to
Koji:50%,Kake:55%
A refreshing ginjo aroma reminiscent of grapefruit and a pleasant, gentle effervescence—despite being pasteurized—define this modern, light sake. While it presents a bright profile, it also features a slim, crisp body with a sharp acidity that leaves a clean, dry finish. The result is a stylish, dry sake with a touch of sophistication. Brewed with Kyokai Yeast #701, it achieves an elegant balance between umami and dryness. This sake is not only well-crafted on its own, but also shines as a food-friendly sake that pairs beautifully with a wide range of dishes. Its versatility is part of its charm.
| Basic Information | |
| Alcohol % | 15 |
|---|---|
| Rice | Yamadanishiki from Hyogo pref. |
| Water | Underground water of Iki island |
| Awards | SAKE COMPETITION 2024 SILVER |
Tasting Notes
Tasting Notes
This modern, light sake is defined by its refreshing ginjo aroma reminiscent of grapefruit, accompanied by a pleasant, gentle effervescence despite being pasteurized. The sake presents a bright profile while maintaining a slim, crisp body with sharp acidity that delivers a clean, dry finish. Brewed with Kyokai Yeast #701, this stylish sake achieves an elegant balance between umami and dryness, resulting in a sophisticated drinking experience. Beyond its well-crafted individual character, this sake truly shines as a food-friendly option that pairs beautifully with a wide range of dishes, with its versatility being a key part of its charm.
Flavors & Aromas
Red Apple
Grapefruit
Intensity
Pairing
Pairs well with
Best served at
Yukihie
(5 °C)
Hanahie
(10 °C)
Best served in
Wine Glass
Brewery Story
Sake to Resonate with the World from Iki
On Iki, an island famous for Iki Shochu, the brewery stopped making sake in 1990 and revived it in 2013 after 23 years, led by chairman Yuzo Yokoyama and president Taizo Yokoyama. To prepare, Taizo Yokoyama apprenticed under Sumikawa Brewery, the producer of "TOYO BIJIN." In 2018, after surveying over 20 locations across the island, they found an ideal water source and built a new brewery, Yokoyama-gura, where tank temperatures are adjusted in 0.5°C increments and the sake is cooled to -5°C right after pressing. Carrying the DNA of TOYO BIJIN but taking it even further, the resulting sake is fresh, juicy, and bursting with flavor.