Kunizakari Tanrei Yuzu Sake (1 L)

Founded in 1844 by the Nakano family on the Chita Peninsula, Kunizakari built its reputation around a deliberate counter-philosophy: where most premium kura chase aromatic delicacy, Nakano engineers umami depth and robustness to match Aichi's bold culinary culture — akamiso, rich braises, assertive fermented flavours. This Tanrei Yuzu expression applies that same food-forward logic to a yuzu-infused sake format. The Chita Peninsula site draws on abundant natural spring water, and the warm, stable maritime climate (annual average ~15.5°C) that historically made Handa one of Japan's foremost brewing hubs underpins the clean, full fermentation base. Production follows standard sandan-jikomi (three-stage addition) moromi fermentation with koji (Aspergillus oryzae) saccharification; the rice polishing ratio for this expression is not publicly specified, though the house standard for comparable lines sits at ≥70% seimaibuai. Yuzu is integrated post-fermentation, delivering sharp citrus zest and pith character over the brewery's characteristically clean, sharp finish. What distinguishes this expression within its category is the pairing of yuzu's high-acid citrus profile against an intentionally robust sake base — most yuzu sake targets lightness, while Kunizakari's house style keeps the savoury spine intact. NV by convention; best consumed fresh to preserve yuzu volatiles.