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Classification: Junmai Daiginjo
Distilled Alcohol
This sake is brewed using white (shiro) koji which contributes to its sweet/sour vibe and citrus aspect
a staple of the Saké establishment based in Kyoto
It is crafted with a technique similar to that of kimoto sake utilising natural lactic acid bacteria and polished barley cultivated with yellow koji for the first phase of shochu fermentation
CRAFTSMAN TADA SPANISH ORANGE Sweet Classification: Junmai DaiginjoTenpai specialises in barley shochu and was established in 1898. This distillery was the first to make shochu using 100% barley for both the koji and mash elements of production. They have an unconventional approach and unique manufacturing method as they strive to produce products that are great to accompany and enhance food. Tenpais Craftsman flagship line is based on the ultimate pairing experience. It is crafted with a technique similar to that of
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