岐阜県·日本酒
Sanchansari
Upon taking a sip, a crisp, dry flavor spreads sharply across the palate, followed by an incredibly light finish. Yet, the umami of the rice remains clearly present—this is a renowned sake from Tajimi that has stayed true to its single-minded pursuit of 'dryness.' Its origins date back to the An'ei era (1772–81), when the first generation, Tetsuji Mizuno, who came from Owari, opened the sake brewery. Around 1955, during an era when sweet sake was at its peak, the then-head of the brewery, Takayoshi Mizuno, pursued his ideal dry flavor, creating a crisp, dry sake with a rice polishing ratio of 50% and a Sake Meter Value (SMV) of +10, which was extremely rare at the time. It is not merely dry; it is a cup that harmonizes with the umami of the rice to enhance the flavors of your food.
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