Alcoholic content: 15-16%
Sake Meter Value: +4 (secco)
Seimai buai: 70% (refined)
Serving temperature: at all temperatures
Ingredients: water, rice, koji
DESCRIPTION:
Junmai with a delicate but deep taste. He won the gold medal Slow Food Japan in 2014, cited in particular for its incredible versatility of service: indeed it can be served at any temperature, acquiring different characteristics and notes each time.
On the nose, slightly sweet apple scent, vanilla, underlying the hint of rice. On the palate: dry with notes of apple. Light, dry, short at the right point, easy to drink. At 40˚C it still has hints of apple, but with a dry and spicy aftertaste. At 50˚C it is drier.
We like it because it is a very drinkable and enjoyable sake throughout the meal. Also from the point of view of food pairing, the watchword is "versatility".
FOOD PAIRING
Depending on the temperature chosen, it can be combined with structured foods such as stewed meat or grilled fish (therefore served hot) or with more delicate foods, such as sushi, onigiri or tartare (therefore served fresh).
CURIOSITY'
Produced with 2 types of rice: sakamai rice for koji and rice Haenuki * (table rice) for kakemai, which gives it great balance.
* Haenuki rice has good elasticity and incomparable softness. This rice has achieved the highest scores in the Japanese rice classification every year for more than 20 years.
The bottle was designed by an artist from shodo (Japanese art of calligraphy).
