Produced using rice Kairyo shinko honed up to 60% of seimaibuai, considered one of the most suitable for the production of Sake due to its high concentration of Umami, and pure water from the melted snow of Mount Gassan.
Perfect at all temperatures, this sake is full-bodied and round, with a rich umami taste. However, the high smoothness gives a fresh aroma and fruity notes that predominate when refreshed.
We like it because it is produced by a small sakagura, founded in 1797, proud of the quality of its Sake, faithfully made following traditional techniques, which this Sake fully reflects.
Depending on the temperature chosen, it can be combined with grilled fish, carpaccio or sweet and sour dishes, but also with more delicate foods, such as sashimi.
Kairyo shinko rice has a very long "inaho" (ear of rice) and is therefore very difficult to grow: wind and precipitation break the stem very easily. For this reason, this variety over time has been eliminated more and more from crops, reaching the limit of extinction. However, the producer of this Sake discovered an area where traditional "warazouri" flip flops were still produced using the stem (wara) of this type of rice and worked with the growers to resume growing Kairyo shinko and then started to grow again. use it for its premium sake.