Five Reasons to Do a Saké Tasting
The Yoshi-No-Gawa Saké Brewery is the oldest saké brewery in Niigata prefecture (on the northwest coast of Honshu (the big island) ) having been founded in 1548! It tries to keep a balance between modern developments in sake making and traditional techniques. Don't you want to see how well they succeed?
Momokawa Saké Brewery makes use of the aquifer of clean, naturally filtered water formed by the Oregon Coastal Mountain Range. Water of this quality allows Momokawa to brew fine, American-born, saké. It would be unpatriotic to not try some.
Hakutsuru Saké Brewery (founded in 1743) is so dedicated to sake history that they've refurbished one of their old brewhouses into a saké museum! Are you curious to taste if that dedication to history has paid off?
Kobe is not just for beef, as premier rice, natural mountain water, and a beneficial climate allows the surrounding Nada sake district to produce some of the world's best saké. Our newest saké is made with rice and water from Nada. You've got to try it to see if it's "nada" to laugh at. (Heh, heh heh!)
They're better than our jokes.
Sakés to Be Tasted
Yoshi-No-Gawa Gensen Karakuchi
Momokawa Diamond
Hakutsuru Excellent Junmai Saké
Hakutsuru Superior Junmai Ginjo Sakê
SakéMoto Saké