Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Tamanohikari “Sasanigori”
Tamanohikari “Sasanigori” Thumbnail
Sold out

Tamanohikari “Sasanigori”

Kyoto prefecture

$30.00
Email me when available
Sign in to save for later
$30.00
Email me when available
Sign in to save for later

Tastes like spring is in the air

The brewers like to release this nigori in February, usually the coldest month where they are, in anticipation of spring. The label reflects both snow and the coming cherry blossoms. The smooth, slightly unrefined texture is reminiscent of snow melting on the tongue. Not an overly sweet nigori, this one is more subtle and even has a hint of cinnamon spice candy. It goes great with BBQ!

Characteristics

Brand Tamanohikari
Brewery Tamanohikari Brewing Company
Category Junmai Ginjo
Subcategory Nigori
Taste Profile Rich & Dry
Rice variety Gohyakumangoku,  Miyamanishiki,  Other
Yeast variety Association No. 901
Alcohol 15.4%
RPR ? 60%
SMV ? +3.5
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Tamanohikari “Sasanigori” is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Tamanohikari “Sasanigori” - Kyoto prefecture

Tamanohikari is made in Kyoto prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Lychee

    Lychee

  • Cream

    Cream

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

Tamanohikari Brewing Company

Founded in 1673 in the historic Fushimi region, Tamanohikari Brewing Company is known as the premium sake maker for junmai and ginjo types. They were the first to resist the addition of excessive distilled alcohol to survive through the Second World War. They continue the same policy to make sake you will never get tired of, and make your meal even more enjoyable. They pay the utmost attention to their ingredients: the deep, stable water source with which they are blessed, and their carefully grown rice and koji.

Learn more

Customer reviews