Chat with a sake sommelier today! Live chat is available M-F from 8 A.M.-4 P.M. PT.
This sake is brewed from two kinds of rice, Yamadanishiki for koji and Yumeshizuku rice, which are fermented together. Two different kinds of yeast are used as well, giving the sake a complex, refreshing aroma. The herbaceous scent is the perfect segway into the light, green apple flavor carried on the crisp texture. This sake becomes even more delicious when chilled, and pairs well with seafood of all kinds.
Mitsutake is made in
Founded in 1688 in Kashima, Saga prefecture, this brewery can be found in Sakagura Dori, an old-fashioned area known for its breweries, soy sauce and miso companies, and former samurai’s homes. They hold to the philosophy that innovation comes from tradition, so they always strive to keep up with the times while holding true to the tradition of sake brewing. The brewery is known as “Mitsutake Sake School” because so many brewers learn their techniques there before going on to be brewmasters elsewhere. The brewery’s longstanding pursuit of excellence stands as a shining example for all.
Explore the world of sake with Tippsy Sake Club, our subscription program with exclusive
Sign up to receive special offers and sake inspiration!