Gold Blossom
Full, clean taste, with a nice balance of sweetness and acidity. Like plum blossoms at winter’s end, “Kinka” is vivid and poised, in the elegant Kanazawa style.
Yoshida Sake Brewery
Ishikawa Prefecture
In recent years popular taste in Japan has moved away from the “light and dry” style towards more full-flavoured sakes. At the centre of this movement have been the bold, assertive sakes of the Hokuriku region, made in the Noto Toji brewing style. Within this tradition, Tedorigawa stands apart for its elegance and finesse. The brewery uses Kanazawa Yeast, which has a mild aroma profile with low acidity, to produce sakes that have richness and complexity, yet are perfectly smooth and balanced.
Technical Specifications
Classification: Nama Daiginjo
Rice variety: Yamadanishiki, 500 Mangoku
Yeast: House Yeast (Kanazawa Lineage)
Brewing method: Sokujo
45%
polishing ratio
16–17%
alcohol
1.2
acidity
+3.3
SMV
Serving recommendations
Tedorigawa “Kinka” is the perfect companion for a session at the sushi bar. Its assured mouthfeel provides a perfect foil for the delicate flavours of fresh sashimi, while staunchly supporting nigiri choices like anago, mirugai and uni.
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Tedorigawa “U”
Tamagawa “Ice Breaker”
Masumi “Arabashiri”
Tedorigawa “Tsuyusanzen”
Tamagawa “Red Label”
