Junmai Daiginjo Yukitsuru Koshitanrei

First it is the subtle aroma of fermentation felt as the glass approaches, then, once in the mouth, the magnificent fragrance that passes through the nose, the sweetness and acidity that reveal and develop, and finally the taste, which remains long after it has passed the throat. In order to obtain such a palatability, the last stage of extraction was not done at high pressure, but using a gentler method called "bag extraction", in order to extract only the flavour from this fairly dry Junmai Daiginjo sake.

Pairings : Meat dishes, such as steaks, tomato-based pizza and pasta, cheese, etc.

Tahara Brewery

Founded in 1897 in Itoigawa, Tahara House has chosen a name that bodes well for its sake, meaning "a sake as sublime and beautiful as a crane dancing on the snow". The rice is brewed with spring water found at the foot of Mount Kubikikomagatake, and steamed in large traditional wagama kettles. The kôji is made by hand and the sake obtained by pressing. Niigata sake is often perceived as "fresh and dry," but the Yukitsuru sake from the Tahara house stands out as being dominated by umami.
The house is now run by Yohei Tahara, the fourth generation of the house, who graduated from Hiroshima University in brewing technology. Always in search of the best luxury sake, the company decided to create "Yukitsuru" sake, one of the first junmai to be marketed, described as "dry and tasty". 

Yoichi Tahara, 5th generation leader of the Tahara house

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