ABOUT THIS BOTTLE
OTOKOYAMA JUNMAI NAMA
This Junmaishu is made by fermenting moromi (fermenting blend) slowly at a low temperature, creating a crisp sake with tempered sweetness.
Rice Polishing Ratio
This sake is made from 100% Miyamanishiki rice that has been polished down to 55%.
HOW TO ENJOY
Shabu-shabu, white fish sashimi, steak. Food that is salty or fatty.
Chilled, served in a wine glass or whiskey glass.
OTOKOYAMA BREWERYLEARN MORE
Otokoyama's history goes back to the Edo period (1603-1867) where it was so prized that it was appointed as the official sake purveyor for the Edo-era shogunate and aristocrats. Synonymous with good sake, it was so well-known that it would get mentions (perhaps it was Edo period product placement) in pop culture of the times, from Kabuki theater shows to Ukiyo-e paintings (Japanese woodblock print). This long-acclaimed sake is brewed with underground water from the mountains of Hokkaido. Otokoyama Brewery has been awarded gold medals by international liquor competitions for 44 consecutive years.