Smooth as silk, with a gently enticing aroma, yet possessing the stalwart flavor of sakes brewed in the Hokuriku region. Aged unpasteurized at 23 degrees Fahrenheit for six months, then pasteurized and aged another eighteen months at the same temperature.
Yoshida Sake Brewery
In recent years popular taste in Japan has moved away from the “light and dry” style towards more full-flavored sakes. At the center of this movement have been the bold, assertive sakes of the Hokuriku region, made in the Noto Toji brewing style. Within this tradition, Tedorigawa stands apart for its elegance and finesse. The brewery uses Kanazawa Yeast, which has a mild aroma profile with low acidity, to produce sakes that have richness and complexity, yet are perfectly smooth and balanced.
Classification: Junmai Daiginjo
Rice variety: Yamadanishiki
Yeast: House Yeast (Kanazawa Lineage)
Brewing method: Sokujo
In Japan, the highest quality daiginjo sakes tend to be sipped appreciatively on their own terms. A slice of pristine sashimi or a delicate appetizer provide the perfect flavor accent.