Masumi Tsukikoshi

Tsukikoshi revives an ancient and little-known technique for filtering the mash that protects the sake from oxidation and preserves its natural effervescence.

Tsukikoshi is filtered through specially designed tubes placed in the mash tank; this prevents oxidation and preserves the natural effervescence of fermentation. The result is a vibrant sake with fresh aromas of peaches and apples, and a delightfully nose-tickling fizziness. Pairs well with sashimi, raw oysters, green salads with citrus accents, and young cheese.