Type: Ginjo
Alcohol content: 16%
Seimaibuai: 55% (polished)
Serving temperature: 8°C to 15°C
Ingredients: water, rice, koji, alcohol
DESCRIPTION
Sake made with Yamadanishiki rice, the most prized of the Sakamai (sake rice), known for its high starch content and low protein and fat levels, making it ideal for sake fermentation. It boasts an intense flavor and a fruity aroma, refreshing yet smooth at the same time.
FOOD PAIRING
Excellent with delicate fish dishes and carpaccios. Perfect as an aperitif, served chilled in a wine glass.
In Japanese cuisine: sushi, sashimi, white fish.
