Umenishiki “Sake Hitosuji”
Ehime prefecture
Yummy and nutty
The passion of the successive brewmasters culminates in “Sake Hitosuji.” The palpable umami, slight nuttiness, and richness in flavor is the result of it being an undiluted “genshu,”as well as the slow, low-temperature fermentation and maturing that happens after pressing. It’s a wonderful pairing for the seasonal and premium Japanese eel — a distinction for which they’ve even won an award!
Characteristics
| Brand | Umenishiki |
| Brewery | Umenishiki Yamakawa |
| Category | Junmai Ginjo |
| Subcategory | Genshu |
| Taste Profile | Rich & Dry |
| Rice variety | Yamadanishiki |
| Yeast variety | Association No. 901, Association No. 1901 |
| Alcohol | 16.9% |
| RPR | 60% |
| SMV | 0 |
| Acidity | 1.7 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Umenishiki is made in Ehime prefecture in the Shikoku region.
Taste Metrics
Tasting Notes
-
Chestnuts
-
Banana
Recommended Pairing
-
Seafood
-
Meat
Umenishiki Yamakawa
Umenishiki Yamakawa was founded in 1872 by the Yamakawa family, who ran a rapeseed oil, miso and soy sauce business. Umenishiki became a nationally recognized brand after winning first prize at the official national sake appraisal back in 1934, and continues to win accolades today. They’re committed to making koji in the smallest batches, called “koji-buta,” regardless of whether it’s their premium sake or “futsushu” (table sake). Even after being purchased by Hakutsuru Brewing Company in 2016, the brewery continues to preserve the craft and legacy of sake making under the current sixth-generation president.
Learn more
Customer reviews
Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
