Tajime Brewery was established in 1702 in Hyogo Prefecture. Preserving traditions that have continued over 19 generations (since the Genroku era), they make small-batch sakes driven by a 'less is more' mantra – opting for traditional, manual methods of sake-making instead of machinery. Using pristine water from the Tajima mountains and exclusively locally-grown rice, their beautiful sakes are crafted with respoct to the local land and people. The brewery specialises in namazake (unpasteurized sake) and aged sake, and their sakes are non-charcoal filtered, so as not to spoil the umami and delicious acidity. This little Chikusen Junmai sake is crafted from yamadanishiki and gohyakumangoku rice polished to 60%. It's quite a spicy, zesty junmai with clean, dry malt flavours. Heat it up to 50˚C and it becomes more smooth and creamy.

<p>Tajime Brewery was established in 1702 in Hyogo Prefecture. Preserving traditions that have continued over 19 generations (since the Genroku era), they make small-batch sakes driven by a 'less is more' mantra – opting for traditional, manual methods of sake-making instead of machinery. Using pristine water from the Tajima mountains and exclusively locally-grown rice, their beautiful sakes are crafted with respoct to the local land and people. The brewery specialises in namazake (unpasteurized sake) and aged sake, and their sakes are non-charcoal filtered, so as not to spoil the umami and delicious acidity.</p>
<p>This little Chikusen Junmai sake is crafted from yamadanishiki and gohyakumangoku rice polished to 60%. It's quite a spicy, zesty junmai with clean, dry malt flavours. Heat it up to 50˚C and it becomes more smooth and creamy. </p>

Chikusen - Junmai Junkara Sake in Bamboo Cup