Junmai Daiginjo Genshu Tenjinbayashi

A Junmai Daiginjo sake made from Niigata Koshitanrei rice, left to mature in a snow-covered cellar for 6 months a year to let the rice concentrate its sweetness. The maturing process is done without prior pasteurization, as it only takes place at the time of bottling, in order to preserve the freshness of a raw sake. From the very first sip, the mouth is seized by the umami of the rice. Rare sake limited to 1000 bottles.

Uonuma Brewery

Founded in 1873, Uonuma Brewery, located on the outskirts of Tokamachi, south of Niigata, uses mainly local rice and underwater water from the Shinano River, Japan's longest river, for its sake. The addition of this water to the brewing process gives the sake a particular nuance, neither sweet nor dry, known as "umakuchi", which is distinguished by a perfect balance of the 5 types of taste, an elegant aroma, a clean finish and the presence of the umami of the rice. Futsushu sake has a 60% polish and the entire range can boast the quality of Ginjo sake. Uonuma's emblematic "Tenjibayashi" series is a range of sake dedicated to the people of Uonuma and takes its name from a celebratory song of the region, a prayer to the gods to help the harvest.

Consume in moderation.
Alcohol should not be consumed by pregnant women.