Product Details
Product Details
Polished to
40%
It is called "the ultimate sake to enjoy with food". For enhancing dishes, it is brewed to
moderate excessive aroma and sweetness. A mild fragrance that resembles bananas or
muscat grapes, an elegant umami flavor and a clear acidity, followed by a crisp aftertaste
that can not help drinking one after another. It has a good balance between plumpness of
Omachi rice and sharpness of Hakurakusei.
This sake has been served on the first class of the international flights of Japan Airlines
and was also served at the dinner party of G7 summit 2016 in Iseshima, Mie. (This limited
sake is normally released only twice a year but we can carry it all throughout the year.)
| Basic Information | |
| Alcohol % | 15 |
|---|---|
| Rice | Omachi (Okayama) |
| Water | Mt. Zao underground water |
Tasting Notes
Tasting Notes
Subtle fruity aroma spreads with notes of pear or passion fruit. The dry Ginjo sake has a light acidity and a youthful astringent aftertaste that fades away quickly in an outstanding sharp finish.
Flavors & Aromas
Intensity
Pairing
Pairs well with
Best served at
Hanahie
(10 °C)
Suzuhie
(15 °C)
Best served in
Wine Glass
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.