• Prefecture: Aichi

• Rice & polishing: Yamada Nishiki (Special A), polished to 60%

• Style: Junmai Ginjo, low-alcohol

• Food pairings: Steamed white fish, agedashi tofu, chicken teriyaki, chawanmushi

• Taste: Mellow, soft, gently sweet, light

• Alc.: 13%

Tomogara is the only Gikyo sake made with No. 10 yeast, and an unusual low-alcohol bottling from a brewery known for sake with strong personality. It wasn't conceived as a low-alcohol sake from the start: the brewery listened to drinkers who described the kind of sake they wanted, then crafted it from unprocessed sake made to achieve that taste. The result is soft and mellow, with gentle sweetness and an easy, light finish. Serve chilled.

SMV: −1

About the brewery

Yamachu Honke Shuzou was founded in the mid-Edo period and brews in Aisai, Aichi, with spring water linked to Mt. Ontake and drawn from around 250 metres below ground. Its aim is to draw the fullest potential from carefully grown rice, an approach that shows in the Gikyo label's range of genshu at different polishing ratios.

当社唯一の「No. 10」酵母を使用した酒です。義侠種の中では珍しい、個性の強い低アルコール酒です。この酒は、最初から低アルコール酒を作ることを目的として造られたわけではありません。むしろ、「こういうお酒を飲みたい」という声に応え、その味わいを実現するために造られた未加工の酒を用いて、低アルコール酒の醸造に挑戦した結果生まれたものです。