Type: GINJO
Alcohol content: 13.8%
Sake Meter Value: +2 (slightly dry)
Moisture content: 55% (very refined)
Service temperature: from 8° C to 15° C
Ingredients: water, rice, koji, alcohol
DESCRIPTION
Thanks to its slightly lower alcohol content, it leaves a very refreshing and clean sensation in the mouth.
It is produced using water from Mount Zao, a hard water that contains no iron (ideal for Sake production) and 100% Miyamanishiki rice, a rice that tolerates cold very well, grown in the harsh climate of northern Japan and gives the Sake a delicate yet refreshing flavor, with a note of creaminess.
An excellent quality Sake, produced in limited quantities.
We like it because it has a delicate and elegant ginjo-ka (ginjo aroma), really pleasant. The taste is sweet, fresh but light.
FOOD PAIRING
Excellent when paired with delicate dishes based on fish or fresh vegetables.
Perfect as an aperitif, served chilled in a glass.
CURIOSITY'
There are many producers of 'Otokoyama' Sake throughout Japan: in Hokkaido, Iwate, Miyagi, Fukushima, Niigata, clearly Yamagata... and many others! It is said that the reason (it's just a theory) dates back to the Muromachi period, when sake was expensive and not accessible to common people and was mainly produced in temples in Nara and other regions. During the Edo period (1603-1867), the "Kenryo" and "Otokoyama" sakes became extremely popular in Edo. The Otokoyama brand name was so popular that regions that started producing sake later are thought to have named their sake after the brand, for example, "Otokoyama from Yamagata."
