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