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Description
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.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
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Yamana Sake Brewery Co.,Ltd
Hyogo
The founding is transmitted to the first year of Edo Kyoho (1716). The current owner is the 11th generation. We continue to brew handmade pure rice sake in the northwestern part of Kyoto in the land of Okutanba.
Est.1716
BrandOkutanba
Address211 Ueda Shimamachi Tamba Hyogo
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
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Chawanmushi
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★★★★☆
Traditional balance ideal for Japanese cuisine
🥉
Saikyo-zuke Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
5
Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
6
Soy Milk Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
8
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine