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Tamanohikari “Junmai Daiginjo”
Tamanohikari “Junmai Daiginjo” front label
Tamanohikari “Junmai Daiginjo” Thumbnail
Tamanohikari “Junmai Daiginjo” front label Thumbnail

Tamanohikari “Junmai Daiginjo”

Kyoto prefecture

$48.00 
$45.60 member price
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When you drink Tamanohikari, you drink perfection

Although from a reputable brewery from a very historic region, this is not your typical junmai daiginjo. Are you able to catch the humble expression of “ginjo-ka,” full of white flowers and a hint of anise? On the palate, it has a layered depth from the Omachi rice grown in Bizen-no-kuni in Okayama prefecture — the birthplace of this heirloom strain. This sake will give you a different impression with each sip.

Characteristics

Brand Tamanohikari
Brewery Tamanohikari Brewing Company
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Bizen Omachi
Yeast variety Association No. 901
Alcohol 16.0%
RPR ? 50%
SMV ? +3.5
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

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

Region

Tamanohikari “Junmai Daiginjo” - Kyoto prefecture

Tamanohikari is made in Kyoto prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Anise

    Anise

  • Asian Pear

    Asian Pear

  • Sweet Rice

    Sweet Rice

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi

  • Cheese

    Cheese

  • Seafood

    Seafood

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.

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