Local Rice, High Polish, Native Yeast
Tatenokawa of Yamagata Prefecture produces only junmai daiginjo sake, and Stream Red, known in Japan as Kyuryu, mills locally grown Dewasansan rice down to 33% using native Yamagata yeast. It is the higher polish, more refined sibling to the brewery’s Seiryu Stream line.
A Food Friendly Pour with Real Acidity
This junmai daiginjo sake gives SF Bay Area restaurant sake and wine programs a food friendly, higher acid option for grilled fish, poultry, vegetables, and sashimi, and it holds up well in a wholesale beverage list built around lighter, wine like sake styles.
