To make a Niigata Tanrei sake, you must push the yeast to the limit, says Yosuke Tanaka of the brewery. He continues, “By making the environment for the yeast more challenging, we were able to achieve a clean, refreshing and dry sake.” This sake debuted in 2017, and shines at room temperature, where I get hints of spiced pear and licorice. Try this bone dry sake with canned Minerva sardines and shime saba.
- Brewed in Niigata, Japan by Imayo Tsukasa Shuzo
- Seimaibuai (rice kernel remaining): Gohyakumangoku 65%
- ABV 16% / SMV: +15 / Acidity: 1.2
- 24 fl oz (720ml)