Who makes Hana sake?

Takara Sake USA, Inc.
HANA Fuji Apple | Takara Sake USA, Inc.

How do you drink Hana sake?

Chilled or on the rocks. To best enjoy HANA Lychee, serve it chilled at about 50°F, slightly colder than room temperature, to enhance its pleasant aroma and smooth taste. It will also be the perfect base for other cocktails of your choosing, including frozen cocktails.

What is flavored sake?

“Flavored sake” is a broad category for Tippsy that includes fruits-infused sake and fruits-mixed sake including “Umeshu” (Plum sake).

What’s the best sake?

The following is a list of the best sake to drink right now, according to these experts.

• Best Overall: Hakkaisan Tokubetsu Junmai.
• Best Junmai: Shichida Junmai.
• Best Ginjo: Dewazakura Cherry Bouquet Oka Ginjo.
• Best Daiginjo: Dassai 39 Junmai Daiginjo.
• Best Kimoto: Kurosawa Junmai Kimoto.
• Best Nigori: Kikusui Perfect Snow.

What kind of sake is Hana flavored sake?

When sweet and aromatic is what you’re after, HANA flavored sake is a delectable solution. What Is HANA Flavored Sake? Like any sake, HANA flavored sake is a form of Japanese rice wine brewed with high-quality rice and pure water.

Where can I buy sake in the USA?

Like wine, whiskey, sherry or beer, it’s a delicacy you can pair with your meals, taste-test for your favorite style and develop a special appreciation for. Wondering how to try sake and where you can find both domesticand imported sake? Takara Sake USA makes it simple. Browse our sake online store today. About Takara Sake USA

Which is the best sake for peaches and cream?

White Peach Sake: Ripe, sweet and full-bodied, this delicious sake offers hints of peaches and cream. Fuji Apple Sake: Crisp, aromatic and tart, this rich drink delivers a lingering sweetness to the palate. Craving a taste of your own HANA sake?

How does Takara Sake make their own sake?

Here at Takara Sake, we use a unique process that combines new technology with age-old brewing processes to brew our signature junmai sake. First, we polish, wash, soak and steam the rice. Then we combine the portion of rice with a koji microbe.