Light, fragrant and delicious, Oka was a tremendous hit when first introduced in 1981 and opened the way for breweries all over Japan to introduce premium labels. It is floral rather than fruity,…
Rice: Miyamanishiki, Yuki Kessho milled to 50%. Oka "Cherry Bouquet" is milled to Daiginjo levels. The nose is a beautiful blend of flower blossoms, peach, radish, and spring water. It has dry start…
This sake is made from a combination of half Dewasansan and half Haenuki rice polished down to 50%. It has an inviting bouquet with a touch of almond nuttiness.
This dryer sparkling sake has a unique nose filled with grape, tangy citrus, plum and yogurt aromas. Tight, crisp and dry this is a "Brut" lovers.
A wholesome freshness, a green apple tartness and a refreshing finish.
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