- Modern Full
|Product Name||Tsushimaya, Kiwame no Yamada Nishiki, Junmai Daiginjo, Bottle Enclosure|
|Brewer||MIYOZAKURA JOZO CO.,LTD.|
|Location||3-2-9, Otahonmachi, Minokamo City, Gifu prefecture|
|Head Brewer||Hiroaki Sako|
|Rice Brand||Yamada Nishiki (produced in Hyogo prefecture)|
|Percentage of Rice Milling||45%|
|Mother Water||Underwater of the Kiso river|
Minokamo City, in Gifu Prefecture – where this brewery is located – once prospered as a post-town along the Nakasendo thoroughfare during the Edo Period, under the name Ota Juku. After relocating there from Tsushima, Aichi Prefecture, an ancestor of the brewery founder established a tea and dumpling house called Tsushimaya, but it wasn’t until 1898 that a brewing arm was added to the business. Since then, it has garnered more than 120 years of recognition for its Miyo Zakura label – translating to ‘The Japanese Spirit’ – while a previous Chief Operator also gained acclaim as Mayor of Minokamo City. Harking back to a desire to provide nourishment and healing – as they had done through tea and dumplings – they launched the new Tsushimaya label in 2012, refurbishing the brewery with a new rice washing machine in the middle of 2016, showing their commitment to pursuing quality and consistency.
Using rice from Hyogo Prefecture, this daiginjo-grade sake in the junmai style pushes Yamada Nishiki to its limits with a 45% polish rate on the grain, leaving it to brew in a small tank under the coldest conditions, before undergoing bottling, a single pasteurization, and further maturation at 10℃. The result is a brilliant but delicate, aroma of fruits and superbly sculpted body. Thoroughly deserving of the name Kiwame – or ‘Pinnacle’.
Softly boiled octopus (Tosa vinegar jelly), Sesame tofu (with jellied soup broth), Carpaccio of sea bream with basil sauce, Creamed young chicken, Mascarpone, Varieties of cheese, Meatball with sweetened vinegar sauce, turnip, etc.
Recommended Temperature Range
Large wine glass