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Water from Mt. Fuji is filtered for decades as it trickles down the mountain and through the ground. This precious water, traditional koji and yeast creates this sake made to maximize the appeal as an in-meal beverage. You’ll find the very subtle aroma blending nicely with the sweet, toasted barley and banana notes on the palate. To try with western dishes, sashimi and simmered dishes.
Sasaichi is made in
First founded in 1661, the brewery’s name can be broken down into two parts: Sasa, referring to sake, and ichi, a character meaning one or “the best.” This represents the brewery’s aim to be at the top of the highest peak for traditional sake. Based on Mt. Fuji, Sasaichi uses the mountain’s snowmelt as the water for their sake. Because this water is so delicate and recognizable, the brewers are committed to complimenting this water using only the best rice. Their sake balances aroma and taste into refined flavors that go hand-in-hand with many types of cuisine.
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