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Temahima “Junmai Daiginjo” Yukimegami
Temahima “Junmai Daiginjo” Yukimegami front label
Temahima “Junmai Daiginjo” Yukimegami Thumbnail
Temahima “Junmai Daiginjo” Yukimegami front label Thumbnail

Temahima “Junmai Daiginjo” Yukimegami

Yamagata prefecture

$70.00 
$66.50 member price
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Love you can taste

They say it takes a village to raise a child, and the same is true for sake. The makers of Temahima truly value their community. They brew with local Yamagata prefecture Yukimegami rice, whose delicate umami comes across in this smooth, elegant junmai daiginjo. This bottle bears the handprint of a successful, local company president, symbolizing the pride the community has in this product and in each other.

Characteristics

Brand Temahima
Brewery Rokkasen
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Rich & Sweet
Rice variety Yukimegami
Yeast variety Yamagata (KA)
Alcohol 16.0%
RPR ? 40%
SMV ? -3.0
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Temahima “Junmai Daiginjo” Yukimegami is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Temahima “Junmai Daiginjo” Yukimegami - Yamagata prefecture

Temahima is made in Yamagata prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Flower

    Flower

  • Pear

    Pear

  • Melon

    Melon

Recommended Pairing

  • Meat

    Meat

  • Seafood

    Seafood

  • Veggies

    Veggies

Rokkasen

Five small breweries came together to found Rokkasen in the Geographical Indication area of Yamagata prefecture, with the desire to make sake that resonates with people's hearts. The brewery is named after the so-called Six Immortal Poets of ninth century Japan, whose “waka” poems inspired the modern haiku. Like the poets who crafted their words so carefully, Rokkasen’s brewers are passionate about crafting sake whose taste is gentle yet profound. It is with reverence for Japan’s cultural past, as well as the traditions of sake making, that they strive to share the art of sake with the world.

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