This is plum sake blended with low-alcohol undiluted junmai “genshu“ made with local Toyonishiki rice. Himezen only uses hand-picked, local, yellow-ripe plums from Miyagi prefecture, allowing for unique, elegant aromas and refreshing acidity. It’s also a platinum award winner at the 2018 London Sake Challenge. Serve chilled with ice, soda or even freeze it to serve as sorbet.
Ichinokura is made in
Thirty miles north of Sendai City in Miyagi prefecture, Ichinokura started in 1973 by combining four local sake breweries. Their policy hasn’t changed since its inception that all brewing process must be done by hand. Sake brewing requires all human senses. The physical involvement of touching, tasting and smelling in the production seems inefficient, but they believe this is the only and most efficient way to brew high quality sake.
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