The Tamanohikari junmai ginjo is a subtly aromatic sake featuring undertones of rose, melon, strawberry, and green apple, underscored by mineral and mushroom notes.
Its texture is luxuriously creamy with a well-rounded body. This mellow, off-dry sake boasts a delicate, soft flavour profile marked by hints of honey, dried fruits, and cherry pits. The alcohol content, notably high for a non-genshu sake, imparts a sharp edge and a touch of bitterness in the finish.
“With notes of banana, citrus, and melon, this rich and full-bodied sake was designed to complement Iwate Prefecture's famous Maesawa beef.”
An award-winning meat-pairing sake, best savoured in a Bordeaux wine glass. For those who appreciate hot sake, Oshu No Ryu can also be served warmed to accentuate its captivating aromas and flavours.
Characteristics of Atagonomatsu Honjozo
ABV: 15%
Grade: Honjozo
Taste: Light & Dry
Storage: Keep in a cool dark and dry place
Rice Variety: Local Rice
Brewing Method: Sokujo
Polishing Ratio: 70%
Food Pairing
Enjoy Atagonomatsu Honjozo with succulent sashimi, grilled salmon, savory yakitori, or a hearty beef stew. Ist crisp profile and hint of banana aroma are excellent for cuting through the richness of dishes like pork belly or enhancing the delicate flavors of a tempura assortment.
Recommended Serving Temperature
Chilled
Heated
Region
Niizawa is located in Miyagi Prefecture.
The Niizawa Brewery
"Our current toji took over the role of toji from President Iwao Niizawa at the age of 22. She took over within 3 years of joining the brewery. (At the time, she was the youngest female toji in Japan.) *Toji – The person in charge of the brewing process at the sake brewery is called Toji.
Rather than brewing in a strict top-down hierarchical environment, where a veteran toji dictates the brewing process, our kurabito (brewers) collaborate, learn from, and inspire each other daily. Therefore, they share their opinions and cooperate in sake brewing regardless of age, background, or gender. This environment, focused on collective growth, ensures that we are constantly pursuing the best sake."