Brewed with Tengumai's signature sake production techniques that express the true spirit of Tengumai. This is a Daiginjo that was produced using the "Tobintori" method and was aged over 10 years at the brewery. Only the select batches with exceptional quality are selected to become "Yukanpaku".
"Yukanpaku" means "a sake where the god of happiness dwells". This Daiginjo, with its refined character, is without a doubt the most precious and special Daiginjo made by Tengumai.
(Note: Tobintori is a process of sake pressing. "Moromi", the fermenting sake mash was pressed by placing it into filter bags, but no pressure is applied and the sake drips out by gravity alone. The pressed/filtered sake is then bottled for storage. Sake made with this process is extremely rare.
|Sake rice ||Class A of Yamadanishiki 100%
|Serving temperature||1.cold sake(10℃)
|JAN code||1.8L／JAN code -
720ml／JAN code -