Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice production area, etc.

Rice (domestic), rice koji (domestic)

Rice polishing ratio

60％

alcoholic content

15 degrees.

sake leeway

＋3.5

About the brewery
Tamanomitsu will celebrate 350 years in business in 2023. The brewery was born in Wakayama and later moved to Fushimi, Kyoto, a water-rich area, more than 70 years ago. The aim is to produce 'honest' sake using only the best ingredients.
Junmai-shu is the original form of sake, which has been handed down through the long history of the brewery. In 1964, Tamanohitsu Brewery was the first in the industry to "revive" junmai sake, while in the 1960s, sake with brewing alcohol, sugar and amino acids was the norm. The company has remained true to this belief to this day.
Only good rice, water and koji are used. As far as possible, we stick to traditional manual methods of sake brewing. The ideal is a taste that can be enjoyed as a mealtime sake and that does not become tired with food. The clear, clean aftertaste is proof of the integrity that Tamanohikari continues to uphold.

About the product
A junmai ginjo-shu with a clean, refreshing taste that balances the natural acidity and the umami of the rice. Recommended as a mid-meal sake.