Origin: Murayama Yamagata Prefecture
Characteristics of the production area: The water ingredient used is the spring water "Sakura Shimizu" (Mid-soft water) at the foot of Hayama mountain which was pumped from the basement level of 25 meters in the grounds of the warehouse. Tatsunootoshigo and Yamada Nishiki are used for sake rice.
Sakura Shimizu is charged with a single rice. Akitsuna Takagi of the 15th generation led the brewery this time. He graduated from Tokyo University of Agriculture and had a career as a buyer of Japanese liquor hard liquor wine at a Queen's Chef in Shinjuku Isetan.
What the brewery aims for is liquor that is pure and refreshing. Using the spring water "Sakura Shimizu" (mid-soft water) at the foot of Hayama Mountain which was pumped up from 25 meters underground of the warehouses.
Sake is aimed for a "mellow center" a nice scent rice flavor and a sweet taste felt firmly. By breeding sake rice the brewery developed three types of liquor rice: "sake Mirai" "Tatsunootoshigo" and "Hane shu Homare".
Rice used is Yamada Nishiki from Hyogo Prefecture and Aiyama from Hyogo Prefecture.
Taste: fruity and full-flavored
History: First year of Genna era (1615 years)
Sake brand name: Takagi Brewing Co. Ltd.
Features: It is reminiscent of citrus freshly cut grass white flowers and ginjo. It is medium dry and has a gentle acid which is smooth to drink.
It is very well-balanced and rich flavored. It is a Junmai Daiginjo that has a refreshing aftertaste. But the taste itself is a rich liquor featuring sweetness and umami. It is a typical Junmai Daiginjo with a solid taste but no aftertaste.
Suitable food: Sashimi Tempura Japanese Cuisine