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Sesshu Otokoyama Namazume Junmai is a single-pasteurized sake produced using rice milled to 70% and a proprietary time-capsule aged koji unearthed in 2000 after 30 years.
Most sakes unless indicated will be pasteurized twice prior to dispatch; once prior to tempering and once after bottling. Abstaining from pasteurization after bottling results in a more lively flavor profile.
Preferred Serving Temperature:
- 300 mL
- 720 mL
Pours almost clear in the glass with just a hint of yellow. The nose is sun-warmed golden apples with just a touch of heat. On the palate, lychee, green melon come through, and a hint of yellow mango peel lingers through the finish.