In California, where healthy dining, craft beers, and wine are all the rage, Japanese sake is steadily gaining popularity. Its delicate and diverse flavors make it an excellent companion for a variety of meals.
Crafted by Iwase Brewery in Chiba Prefecture using Japan’s rare ultra-hard subterranean water (hardness approx. 240°), naturally filtered through seashell layers. While Gohyakumangoku rice is typically associated with light and dry sakes, this expression combines a crisp, dry profile with a powerful, deep umami. The signature acidity and pleasant bitterness derived from the hard-water brewing create a full-bodied, wine-like structure that pairs effortlessly with both Japanese and Western cuisine.
