A bridge from Niigata to a richer time.
This limited release sake is a blend of multiple junmai daiginjo with different flavours—all made from Yamadanishiki with a polishing ratio of 30% and 35%—blended in unique balance in pursuit of complete harmony between aroma and taste. It is exclusively available to enjoy at select hotels and restaurants featured in the Michelin Guide.
Continuous evolution is the heart of Ishimoto Sake Brewery.
FROM NIIGATA is an exceptional sake that changes expression with every brewing year, as indicated on the label. This rare bottle never settles for the outcome of each year, continually questioning, "What makes a truly delicious sake?" The ultimate result of this annual pursuit is an unparalleled blend, ensuring a taste that is unique to that particular year and never to be encountered again. This sake embodies Ishimoto Sake Brewery's daring spirit in a once-in-a-lifetime sake, helping enrich the experience of fine dining at Michelin restaurants.
Tasting notes by sommelier Shinya Tasaki
It offers fruity aromas like quince, pear, yellow peach, and apricot, among others, accompanied by floral notes such as jasmine, linden, and fragrant olive, along with a freshness reminiscent of green bamboo. The combination creates a vibrant, refreshing impression. Subtle mineral notes like fresh mountain springs and delicate rice scents akin to mochi or rice flour all harmonize with notes resembling almond milk.
The initial impression presents a gentle, refined sweetness alongside a soft mellowness. It showcases a distinctly robust flavor of Yamadanishiki as it expands, while maintaining a well-balanced profile. The first half exudes smoothness, while the latter half delivers a sharper impression. Even in the aftertaste, a lingering elegance of both fruit and floral notes, combined with a sophisticated creaminess, persists.
To best enjoy the flavors mentioned, drink around 10°C.
It enhances both the creaminess and freshness of cuisine.
- Blackthroat seaperch soup
- Pureed bean soup
- Squid ceviche
- Caprese
- Raw oysters with lemon
- Spiny lobster chaudfroid
- Foie gras mousse with fruit gelée
