Tokubetsu Junmai

Until recently, there was no word or concept of assemblage (blending) in sake brewing.

That was changed by Miyagi's Tanaka Shuzouten, which hired world-famous sommelier François Chartier as master blender.

A first in the world of sake, which blended six types of sake, including Yamahai and Kimoto styles, made from three types of sake rice, this inaugural blend "crafted for food" by Chartier awakens the taste buds with a unique natural fresh acidity reminiscent of the elegance and verticality of the best white wines of the world.

Rice: Yamada Nishiki, Miyama Nishiki, Kura no Hana
Rice Milling: 60%
Acidity: 1.9
ABV: 17-18%
Prefecture: Miyagi
500ml