uTama Native Junmai Daiginjo

Our first release to feature a South-East Asian rice. We use Black Sarawak glutinous rice as an additional batch of rice together with amazake at a later stage of fermentation, bringing in grape, herb and Pulot Hitam notes along with naturally colouring the sake red. 

Sweet notes of melon paired with pulot hitam, hints of rose and white flowers, ending with a gentle acidity.

All of our sakes are brewed and made in Singapore from scratch.

Ingredients

Category: Tokubetsu Junmai (50% Polish) (“Special Junmai” due to use of black local rice)
Alcohol: 15%
Rice: 50% Yamada Nishiki
Starter: Sokujou 
Koji: Yellow Koji

Flavour