Type: Ginjo
Alcohol content: 16%
Seimaibuai: 55% (refined)
Service temperature: from 8° to 15°C
Ingredients: water, rice, koji, alcohol
DESCRIPTION
Sake made with Yamadanishiki rice, the most prized of the Sakamai (Sake rice), characterized by a core rich in starch and low in proteins and fats, making it perfect for Sake fermentation. It has an intense taste and a fruity, refreshing, and smooth fragrance at the same time.
FOOD PAIRING
Excellent when paired with delicate fish dishes and carpaccios. Perfect as an aperitif, served chilled in a glass.
In Japanese cuisine: sushi, sashimi, white fish.
