Shichi-Sui Yamahai Y3 Junmai Daiginjo 40 (Gift Box)

【Yamadanishiki x Yumesasara x Yamahai = Y3!】

【Saketime Ranking No.17 in Japan (Tochigi Pref. No.1)】

【New Style of Yamahai, full of fruity + complexity】

【International Wine Challenge 2020, 2021, 2022 - Gold/Trophy/Gold】

【Oriental Sake Awards 2022 - Bronze】

【Oriental Sake Awards 2023 - Silver】

Ingredients : Rice、Koji

Rice Type:  100% 

Polishing Rate: 40%

Alcohol: 16% vol

Production Date: 2025

Website: https://toratora.co.jp/

It's a premiumJunmaidaiginjo produced by the Yamahai method. It's beyond the standard ofYamahai Sake. The aroma is unique in the mixture of fruits like peach, citrusfruits, and savory flavor like woods. The texture is thick and mellow, and thesweetness, sourness, and mellow bitterness overwhelm your sense of taste. Theslight fizziness makes the finish crisp, and the elegant sweetness lasts long.

TORAYA HONTEN

The brewery is located in the central ofUtsunomiya city where is the capital of Tochigi prefecture. It is a smallbrewery and the resource is limited, however, they have been winning manycompetitions every year.

The young brewers, led by Shimotsuke Toji,are trying their best to extract the umami of rice with keeping its clearnessand sharpness. They believe sake have to be suitable to pair with the seasonalcuisines, and making the precious time with friends happier.

RICE

Mainly use the local rice of Tochigi,Omachi from Okayama prefecture and Hiroshima, and Yamadanishiki from Hyogoprefecture, but we're challenging to brew sake with some new brewery rice everysingle year.

WATER

There used to be 7 famous water sourcescalled “Shichimizu” here in Edo Period, and we started brewing with the waterfrom “Nijinoi”, which is one of them. We've been brewing sake with the samebeautiful underground water which flows from the mountains of Nikko even now.

SKILL

Use our inherited traditional methods andbrand-new technology separately in the suitable place to control thefermentation of microorganism, which is easily affected by various factors.This is a critical point to maintain the food safety.

MIND

Right because we are a small brewery, wethoroughly manage the entire process in detail. That is why we can easilyadjust the brewing style to the characteristic of rice. It's natural thequality of rice isn't stable year by year. What the most important is to bringinhere characteristic and good point of each brewery rice out. To make thishappen, we are always trying to test the latest technology, rice, machine, andidea.