Notes: Clove Tangerine Orange blossom
Alcohol (%): 15
Origin & Awards
Origin: , Japan
Maker: Yamada Shoten
Rice: 100% Hidahomare
Serving Temperature: Best served chilled at 10°C or warmed to 50–55°C
Food Pairing: Japanese-style grilled fish and meat skewers, miso-marinated fish
Grilled salmon, cream pastas, cheese
Tamakashiwa Mukashi No Manma Tokubetsu Junmai
Tamakashiwa Mukashi No Manma Tokubetsu Junmai is designed to match everyday foods and flavours. A savoury and rustic sake that has a clean and delightful character. The palate has a rounded complexity from ageing and a creamy texture that will convert sake skeptics. Dry and earthy taste as notes of dried tangerine peels, orange blossoms and cloves mingle.
Fun Fact: The current owner's grandparents are featured on the label in honor of the traditional practices used to create the sake. "Mukashi No Manma" translates to "Nothing has changed since the beginning" or "Unchanged by time".
From a very traditional and micro producer (Yamada Shoten) in the Gifu prefecture of central Japan. Made using traditional practices and pasteurised twice. Uses pure Hidahomare (Gifu) sake rice with 55% Ginjo level polishing. Aged for 1 year.
- Sake type: Tokubetsu Junmai
- Sake Meter Value: +4
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