Pours clear, but with a faint silvery cast. The aroma is a surprisingly smooth mix of ripe pineapple, anise, and apple, which blends deftly with the medium-to-full body taste. The creamy, vanilla flavor is supported by a subtle praline hint that ends in an almost spicy finish. The explosive flavor got this sake a gold medal in the 2015 BTI World Wine Championships.
Hatsumago is made in
Sakata City in Yamagata prefecture thriving as a trading hub in Edo period, nurtured techniques of sake brewing. Tohoku Meijo firmly believes in the traditional brewing method called kimoto where the yeast is generated naturally by using lactic acid in the air. Not many breweries in Japan have the technique or can afford this time-consuming and labor-intensive method to prepare yeast. It is said that kimoto style expresses the goodness of the ingredients and the warm heart of the brewers.
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