Product Details
Product Details
Polished to
60%
Gentle aromas reminiscent of melon and white peach spread pleasantly, while refreshing acidity and elegant rice umami harmonize in perfect balance. The moment you take a sip, a subtle, elegant umami spreads smoothly across your palate, then gracefully recedes with a pleasant acidic finish—a perfection that leaves one in awe.
Made with Sasanishiki rice from Miyagi Prefecture, polished to 60% and utilizing flat-polishing technology to achieve exceptional crispness. Despite its high level of refinement, this sake remains understated, beautifully complementing any dish and leaving room for harmony with your meal.
| Basic Information | |
| Alcohol % | 16 |
|---|---|
| Rice | Sasanishiki (Miyagi) |
| Water | Water from the Zao mountain range |
| Awards | IWC 2023 Junmai Sake Category Trophy, Kura Master 2024 Junmai Sake Category Platinum Award |
Tasting Notes
Tasting Notes
Delicate aromas of melon and white peach gently unfold, creating an inviting bouquet. On the palate, this Special Junmai presents a masterful balance of refreshing acidity and elegant rice umami. The subtle, refined flavors expand smoothly across the tongue before gracefully receding with a pleasant acidic finish. The exceptional crispness achieved through flat-polishing technology creates a clean, sharp finish that leaves you reaching for another sip. Despite its sophisticated character, this sake remains understated, making it the ultimate companion to a wide variety of dishes.
Flavors & Aromas
Melon
Peach
Steamed Rice
Intensity
Pairing
Pairs well with
Best served at
Hanahie
(10 °C)
Atsukan
(50 °C)
Best served in
Wine Glass
Ochoko
Brewery Story
The Ultimate Food Sake
Founded in 1873, with the professed aim of delivering “the ultimate meal-time sake”, the brewery continues to hold itself to a support role, in deference to cuisine. The brewery’s head office is located in the south of the Osaki Plain in Miyagi Prefecture, where the Sasanishiki and Hitomebore rice variants originated from. However, the brewery struggled to make a profit, when 90% of all sake produced was basic sake (“Futsushu”) around the year 2000. It was when the 5th generation owner Niizawa returned to the brewery the predecessor was thinking about closing the brewery but Mr. Niizawa persuaded him to keep the brewery running and started a great turnaround.