Junmai Daiginjo Yukitsuru Koshitanrei

The slight smell of fermentation smelled when you approach the glass gives way to a delicious vibrating fragrance once you get to the mouth, then the first sip makes you feel the sweetness that widens and the acidity that is added, and it is finally the impression of delight that remains, long after the sake has passed the throat. This taste is due to the extraction method during the last stage of brewing: the use of bags, for a softer extraction than the usual pressure, taking care to extract only the flavour. Goes particularly well with red meat, tomato sauce pizzas or pasta, enhancing the flavour of your dishes.

Tahara Brewery

Founded in 1897 in Itoigawa, the Tahara Brewery is now managed by Yohei Tahara, the 4th generation of the brewery, a graduate of Hiroshima University in brewing technology.
Always in search of the best luxury sake, the company decided to create "Yukitsuru" sake right from the start, one of the first junmai to be marketed, described as "dry and tasty".
Tahara's requirement is found in the exclusive use of spring water from Mount Kubikikikomagatake or in the hydrodesulphurization process, which allows sake to be consumed without the risk of a hangover.

Yoichi Tahara, 5th generation leader of the Tahara house

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