Umeda House was founded in 1916 and to this day, water for its sake production is sourced from runoff of Mount Iwtaki at a spot just 60 metres directly below the brewery. This nuanced sake offers notions of white pepper, roasted fennel, soy sauce, meat jus and mushroom, with a fantastic interplay of sweet and umami qualities. Sip with tandoori chicken or a mushroom omelette. Umeda House was founded in 1916 and to this day, water for its sake production is sourced from runoff of Mount Iwtaki at a spot just 60 metres directly below the brewery. This nuanced sake offers notions of white pepper, roasted fennel, soy sauce, meat jus and mushroom, with a fantastic interplay of sweet and umami qualities. Sip with tandoori chicken or a mushroom omelette. 300 mL bottle