Ishikawa’s 17th century Kutani Yaki porcelain artwork gracing this bottle helps tell the story that this sake has been made with local ingredients only. Discovered 100 years ago, the yeast known as kuratsuki kobo is especially unique as it exists naturally within the brewery itself, and is therefore only found in Nishide’s sakes.
Sake Brewery Nishide Shuzo, Komatsu City in Ishikawa Prefecture
Dryness SMV +3 Acidity 2.0
Recommended temperature Best served chilled.
Grade Junmai Daiginjo, 50% rice polish ratio (seimaibuai)
Yeast Kuratsuki Kobo