Tsukikoshi

Tsukikoshi revives an ancient and little-known technique for filtering the mash that protects the sake from oxidation and preserves its natural effervescence.

  • Junmai Ginjo Nama Genshu
  • Masumi No. 7 Yeast
  • Rice polished to 55% remaining
  • 15% alcohol
  • Unpasteurized, undiluted, unapologetic
Tsukikoshi

Tsukikoshi is filtered through specially designed tubes placed in the mash tank; this prevents oxidation and preserves the natural effervescence of fermentation. The result is a vibrant sake with fresh aromas of peaches and apples, and a delightfully nose-tickling fizziness. Pairs well with sashimi, raw oysters, green salads with citrus accents, and young cheese.

Name
Tsukikoshi
Type
Junmai Ginjo Nama Genshu
Availability
March release in limited quantities
Ingredients
Rice, water, koji, yeast
Rice
Undisclosed
Polishing rate
55% remaining
Alcohol
15%
Serving temperature
Deeply chilled
Storage
Refrigerate

Volumes

720ml
       

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