Takeno Tsuyu “Junmai”

The brewers of Takeno Tsuyu work with a local rice cultivation research company to source their rice. In the case of this sake, that’s two kinds of rice, Dewasansan and Miyamanishiki. These rice, in combination with Yamagata yeast, are used to craft a sake with a clear aroma of white flowers and minerals. Its medium textured body has equal parts lightness and richness with a savory flavor that finishes like fresh rain.