Maybe the scariest label in the sake world, Man-Eating-Rock in its regular form is a dry sake, light by hefty Tamagawa standards, with a fruity core which expands within the dryness on the palate. The unpasteurized interpretation is briefly available as a limited edition every year after that year's new sake is pressed.
We make this with rice from the same village as the brewery, overlooked by the crag which gave its name to the product. The little extra nama zing in the mix works to bring the fruit to the fore, making for a zesty brew which its fans wait for devotedly every year.
- Tokubetsu honjozo(unpasteurized)
- Domestic availability
- January until we run out in spring.
- Rice, rice koji, brewer's alcohol
- Gohyakumangoku (Koyama village, Kyoto Prefecture)
- Rice polishing ratio
Sizes and prices
Revised on Nov.01,2019