The “Sakanishiki” rice used in this sake is known for its refreshing acidity and depth of flavor.
Fermented at low temperatures, it allows the delicate sweetness of the rice to shine through with a refined, crisp finish.
The key characteristics of this Junmai Ginjo sake are its “floral aroma, rich rice umami, light and clean finish, sharp cut, elegant sweetness, and refreshing acidity.” Its subtle profile enhances the flavors of food without overpowering them, making it an excellent match with Japanese cuisine.
Pair it with dishes that feature mild flavors, such as yudofu (hot tofu), hiyayakko (cold tofu), white fish, squid sashimi, or steamed shellfish.
The recommended serving method is chilled. When served at around 10°C, it offers an even cleaner and more refreshing taste.
