Suffer no longer from the "morning after" hangover, when you drink our super refined Sake TAMANOHIKARI.
How is this possible? It is because TAMANOHIKARI is made from the best quality Sake-making rice after polishing the grains to remove 55% of the original covering. Using "Omachi rice" or "Okuhomare rice", with the highest-grade rice components in each grain, can we achieve "rice perfection" in Sake brewing.
Our secret unfolds, using the following formula of rice components and brewing process that makes the best quality refined Sake TAMANOHIKARI!
- Using an entirely different cultivation system from ordinary rice growing, we produce much taller rice plants that are used in the high-grade Sake brewing process.
- The grains of high-grade Sake-making rice are larger than those of ordinary rice and contain a white opaque core in the center that carries solely starch.
- By polishing a grain of high-grade Sake-making rice down to less than half of the original covering, we can remove the protein and fat from outside the white core. The result is Junmai-Dai-Ginjo Sake (purely rice-based refined Sake), with an aromatic flavor, yet without the fatty acid that causes a hangover after drinking.
- Ordinary rice grains do not contain this pure white core in the center. Protein and fat are spread throughout the grain, therefore even a high degree of polishing cannot effectively remove the protein and fat.
- Normally the rice grains used in Japanese Sake are polished to remove only about 27% of the original covering, while the polishing process used in TAMANOHIKARI carries away 55% of the outer cover. In addition, many of ordinary Japanese Sake carry an additive of Treacle Alcohol, not found inTAMANOHIKARI.