The first Sake made with Yukimegami rice, a type of rice developed in 2015 by the Yamagata prefecture's agricultural technology research center to produce the best Junmai Daiginjo possible.
Yukimegami means "goddess of snow", the name itself indicates the purity and softness of taste that can be obtained in a Sake produced with this rice.
A very important feature is the low protein concentration in the grain, which allows greater control over the amino acids in fermentation and greater development of Ginjo-ka. The plant is also quite easy to grow, as it does not reach a high height like other types used for the Ginjo category.
It wins us over for its very elegant taste and delicate flavor. Perfect for a refined aperitif.
It goes well with low to medium-fat fish dishes such as salmon or amberjack, but also grilled crustaceans
In Japanese cuisine: white fish sashimi (sea bass, sea bream, red snapper, etc.), sushi o soba.
Sakagura founded in 1875, made up of only a few kurabito (cellar workers), has maintained and maintains traditional production techniques over time.