Sake made with rice Adults, characterized by a particularly large and tasty grain. This type of rice gives sake an rvery pleasant soundness.
E'un sake namazume (pasteurized once before maturation, i.e. bottled nama, pasteurized and left in the bottle to mature). Special attention is given to the pasteurization phase, in this case very short, to obtain a product that has a rich aroma of umami and cream. In the mouth this aroma transforms into a roundness of flavor, not at all aggressive; especially at low temperatures, alcohol is scarce. While the yeast is was specially chosen to accentuate the aromaticity: the yeast KA, son of yeast n. 9, which gives aromas of banana and fruit; it is a strong yeast, used for ginjo.
The color is slightly straw yellow (rightly because it is a muroka, i.e. it is not microfiltered). On the nose: cream, green apple, but also aromatic parts such as melon and peach that are generally not expected for a honjozo. A slight bitter aftertaste helps pairing with a wide variety of foods. Short, dry, very fresh.
We really like because it has slight fruity aromas, a slightly dry and mineral, refreshing taste. It has an elegance usually found in a ginjo or daiginjo.
It goes well with dishes such as fried, grilled fish, aubergines, but also vegetables and grilled chicken or shrimp.
In Japanese cuisine: kabayaki (grilled eel), tofu dengaku, tonkatsu or soba.
The packaging was designed by a kurabito to recall the old Kaioi-Tokkuri amphorae (returnable empty) that bore the ideogram of the sake seller.
This sake is obtained using only the product of the central pressing, more homogeneous (nakagumi).