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A great example of an aged sake, this one is allowed rest for one and a half years before being bottled. You’ll find the nose to be full of malt and alluring honey, which goes along with the slight gold tint of the sake. On the tongue this sake delivers a bright macadamia nut flavor backed by caramel sweetness with just a touch of astringency. Serving room temperature will give the best effect.
Hanagaki is made in
Nanbu Brewing Company sits in a basin surrounded by wondrous mountains with the Kuzuryu River flowing nearby. The sake this company brews is a tribute to both the land and the tradition of sake. Over the epic history of sake many techniques and technologies have been used, and the brewers at Nanbu know when the old ways work best and how to innovate. They switched back to handmade koji, the heart of sake brewing, but continue to innovate on other fronts. Their endless passion has resulted in sake that will remain timeless, tasty and soul nourishing.
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