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Emishiki “Sensation” White
Emishiki “Sensation” White front label
Emishiki “Sensation” White Thumbnail
Emishiki “Sensation” White front label Thumbnail

Emishiki “Sensation” White

Shiga prefecture

$28.00 
$28.00
$26.60 member price
Quantity
- +
$28.00

Home staple to pair with simple dishes

Emishiki “Sensation” series aims to offer modern sake with an affordable price. The Association No. 1001 used is known to produce a brilliant aroma of tropical fruits, and Emishiki’s signature sweetness from the locally produced rice brings depth to the mouthfeel. They still manage to showcase the sake’s bright acidity and clean finish, and it’s recommended to pair with simple, lightly seasoned foods and Japanese ingredients.

Characteristics

Brand Emishiki
Brewery Emishiki Brewing Company
Category Junmai
Subcategory Genshu
Taste Profile Rich & Sweet
Rice variety Ginfubuki
Yeast variety Association No. 10
Alcohol 16.00%
RPR ? 50%
SMV ? -5
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Emishiki “Sensation” White is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Emishiki “Sensation” White - Shiga prefecture

Emishiki is made in Shiga prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Grape

    Grape
  • Banana

    Banana
  • Apple

    Apple

Recommended Pairing

  • Meat

    Meat
  • Seafood

    Seafood
  • Veggies

    Veggies

Emishiki Brewing Company

Emishiki Brewing Company was founded in 1892 in Shiga prefecture, a landlocked prefecture famous for Japan’s largest lake, Lake Biwako, and a vast natural landscape of mountains and streams. “Emi” means to smile, and “shiki” refers to the four seasons. Emishiki, named by the second- generation president, expresses how delicious sake brings a smile to your face, and happiness throughout the seasons. The fifth-generation president is the current brewmaster, and draws inspiration from the changing seasons and nature. They vow to avoid any unnecessary processes in their sake making, and work to bring out the magic of yeast.

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