Toyonoaki - Hatsushibori Koshinohomare something you won’t tire of

something you won’t tire of sipping

If you get your hands on this sake

“Bingakoi” refers to the maturation of “genshu” (undiluted sake)

cheeses and juicy steaks

Toyonoaki - Hatsushibori Koshinohomare something you won’t tire ofThis seasonal Hatsushibori uses the traditional way of separating the sake from the fermentation mash using a wooden press called kifune. It is a labor intensive process that requires expert skill, experience, concentration and patience. Enjoy this unpasteurized, undiluted sake for the initial impact on the palate, balanced with a gentle sweetness and dry aftertaste. Enjoy it chilled, paired with rich foods like foie gras and mushrooms sauted in