【 Tsukikoshi 】
A fresh, new type of sake with very old roots.

Tsukikoshi revives an ancient and little-known technique for filtering the mash that protects the sake from oxidation and preserves its natural effervescence. The result is a vibrantly fresh and aromatic sake that still has the nose-tickling fizziness of the CO2 gas produced during fermentation.
{ Food pairing suggestions }
Sashimi, raw oysters, green salads with citrus accents, young cheese
Name: Tsukikoshi |
Type: Junmai Ginjo Nama Genshu |
Availability: Limited March release |
Ingredients: Rice, water, koji, yeast |
Rice: Miyama Nishiki, Hitogokochi (both Nagano Pref.); Yamada Nishiki (Hyogo Pref.) |
Polishing rate: 55% |
Yeast: Masumi No. 7 |
Alcohol: 16% |
SMV: undisclosed |
Acidity: undisclosed |
Amino acidity: undisclosed |
Serving temperature: Chilled |
Storage: Refrigerate |
•720ml