[Toshimaya] Enjoy a toast with “TOKYO PREMIUM SPARKLING SAKE Shin”.
Sake created from rice, water,koji, and yeast entirely from Tokyo, using the same in-bottle secondary fermentation technology as champagne, is now a reality.
“TOKYO PREMIUM SPARKLING SAKE Shin” was jointly developed by Toyoshimaya Honten, a shop with a history of over 400 years in Tokyo, and SAKE-JO-NO-KAI, a women’s association of sake and wine lovers in Japan that acts to nurture and increase the number of people who love sake and can entertain with it.
Based on “Kinjo Junmai Ginjo Edo Sake Oji,” “TOKYO PREMIUM SPARKLING Shin” is a new Japanese sparkling sake with effervescence created through secondary fermentation in the bottle. With all of its ingredients coming from Tokyo, it is the first Japanese sparkling sake that expresses the terroir of the city.
“Kinjo Junmai Ginjo Edo Sake Oji” is made using water pumped from 150 meters below the Musashino Plateau, “Kinuhikari” rice from the city of Hachioji, and traditional Edo yeast that produces abundant acidity. It offers a fruity taste paired with the richness and depth of rice sake. The use of the assemblage production method, which blends old and new sake, gives it an even deeper and more refined taste.
This sake is available at online shops, at overseas restaurants, and at hotels in Japan. Toast all of life’s celebations with “TOKYO PREMIUM SPARKLING SAKE Shin,” the sake showcasing the terroir of Tokyo.
TOKYO PREMIUM SPARKLING SAKE 心 -Shin-
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