Saké Misonotake junmai nature ⋅ 18% ⋅ 720ml

Founded in 1868, Takeshige is run by the sixteenth generation of the family and produces sake using the traditional Kimoto method. This technique relies on the use of natural lactic acid for fermentation, giving its sakes a unique aromatic profile thanks to bacteria developed since the brewery's foundation.

Several of the brewery's buildings are listed as tangible cultural assets of Japan.

This sake is made from Miyama Nishiki rice, with 70% polish, and can be stored at room temperature.

On the nose, it offers aromas of cedar and mushroom. On the palate, there are gourmet notes of caramel, speculos and nougatine.

This sake won the Award of Excellence in the Okan Contest 2017 category (hot sake).