Yamada Nishiki from Hyogo Prefecture — grown under contract by local farmers — is used in this nama-zume junmai ginjo from the Tanba brewery founded in 1716, where the Tanba toji tradition and Tanba's distinctive terroir shape the style. Single pasteurization at bottling preserves fresh fruitiness and a smooth acidity characteristic of the Okutamba label. The brewery's long-standing emphasis on food-pairing balance makes this a versatile table sake.
Price information is only available in Japan.
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