Utama Tropic Junmai Daiginjo (formerly known as Hibiscus)

Tokyo Sake Challenge Silver Medal Award 

Our newest batch of Tropic Pasteurised has released with limited stock. The next tank will be pressed in mid-October.

Currently on our 6th try, this version of the Hibiscus ties together tropical fruits like mango and pineapple with notes of peach, melon, and a soft allure of flowers. The body is light and springy. Pairs with a huge range of food from Italian and French classics to Peranakan soil cooking.

We are currently rebranding, and so your final product might be packaged differently from the bottle above.

Alcohol: 15%

Rice Polishing: 50%

Rice: Yamada Nishiki

Yeast: Kyokai No. 9

Starter: Sokujou

Shizuku (Gravity Pressing)

Made In Singapore From Scratch.

Our unpasteurised version is louder, fresher, but a teeny bit brash. Our pasteurised versions of our Utama line are the most popular, and are the versions that we send for competitions as their balances are better. However, they sell out often and need to be pre-ordered to ensure quality.