SAKE RICE: YAMADANISHIKI
ALCOHOL CONTENT: 16%
POLISHED RICE YIELD: 39%

THE PURSUIT OF ATSUSHI NOGUCHI'S SAKE IS NOT THE KIND OF SAKE THAT IS PRODUCED UNDER THE THEORY OF MASS SALES, WHERE IT'S ONLY ABOUT GETTING PEOPLE DRUNK OR SELLING WELL, BUT RATHER SAKE THAT TASTES GOOD AND BRINGS JOY.

The origin of the name "Tase" for the location of the sake brewery is "There were elderly otters in the upstream village, which transformed into children and chased over to this village." Therefore, it is called Tase (Source: Chikashou Shinsho). A character from the place name was taken to name it "Tase Miki." The correct pronunciation of "Tase Miki" is "Sasa-i," not "Sesa-i," and its Japanese phonetic transcription is Dassai, not Sesai. Pronouncing it correctly is a sign of respect for the brand and the work, so sake enthusiasts should take note.

"San-wari-Ku-bu" is a name for the rice polishing ratio independently named by Ama no Kimoto, meaning that only 39% of each grain of rice is used, brewing sake with the most essential part, drop by drop mellow and fragrant with fruity aroma. In recent years, it has been very popular in Sake Bars in fashionable cities such as Tokyo and New York! At the same time, it has gradually become an entry - level sake for the younger generation to get in touch with sake.

UPON ENTRY, IT EMITS THE AROMA OF RIPE CANTALOUPE, MINGLED WITH A HONEY - LIKE SWEETNESS. IN THE MIDDLE PART, THERE IS A RICH RICE AROMA, AND THE FINISH IS LONG - LASTING. THIS PRECISELY SHOWCASES THE DISTINCTIVE CHARACTERISTICS OF [YAMADA NISHIKI], THE KING OF BREWING RICE. IT IS A FULL - BODIED WORK WITH A SOFT, SWEET, AND ELEGANT LIQUOR QUALITY.