Wine Description
A prominent fragrance, a clean and fresh taste, with flavor deep into the recesses. Truly one of the "Rolls-Royces" of sak.
Each year, after the temperature drops below 14 Fahrenheit, Takasago builds an Ice Dome outside the main kura building. It is an igloo inside of which the temperature stays about 28 F, with 90% humidity and no wind The low temperature means "nasty bacteria" cannot survive, allowing them to make clean, pure, ultra-premium sak. Additionally, they separate the clear sak from the fermenting rice lees not by pressing, but rather by putting it into canvas bags and allowing the sak to drip out slowly overnight.
