Noguchi Naohiko: A brewer, a legend in the world of sake. (NAKAMA)

Sake tasting by Nakama
 Noguchi Naohiko, also known as the “God of Sake,” is the founder of the Noguchi Naohiko Sake Institute. He has been brewing sake since 1949, when he was 16 years old, and it is thanks to him and his fundamental role in the world of sake that we witness the revival of the Yamahai natural method and the Ginjo Boom of the 1980s.
 Tasting by the glass of three selected sakes.
 4.30pm Tasting Room.
 With the purchase of this tasting, entry is included for the whole day starting at 11.00.
 The following will be presented at the tasting:

 NOGUCHI NAOHIKO HONJOZO

 This unpasteurized Honjozo is made exclusively with local Gohyakumangoku rice.
 The nose reveals an extraordinary collection of aromas of melon, creamy fruit, grapes, berries, honey, sweet nuts, caramel and cream cheese. The palate releases hints of persimmon, melon, vanilla, citrus, cinnamon, crisp apples, grapes, pineapple, forest floor, pomegranate, raspberry-filled dark chocolate, dried fruit and pear compote. Despite the whole world of flavors that this bottle presents, the balance of this Nama Honjozo remains superlative.
 NOGUCHI NAOHIKO JUNMAI YAMAHAI

 Master Toji Noguchi Naohiko is famous for championing the revival of Yamahai brewing techniques after the end of World War II. Gohyakumangoku, Japan's second most popular sake-brewing rice (after Yamada Nishiki), is one of his secrets. The pale yellow color gives way to a medium-intense, rich, and lively aroma of plum, orange peel, chocolate, peach, banana, and walnut. With a juicy, complex depth of flavor and broad umami, this sake is also wonderful to enjoy warm.
 NOGUCHI NAOHIKO HARU NO SHIBORITATE

 The name “ haru no shiboritate ” indicates a pressing that is done in spring.
 It is no coincidence that from the moment of the first taste, you can feel a pleasant freshness that makes you think of the spring breeze. As soon as you start sipping it, it opens up revealing an excellent balance between acidity, freshness and sweetness. It pairs very well with many different types of cuisine such as vegetables, risotto and tempura.