Alcoholic content: 13.8%
Sake Meter Value: +2 (slightly dry)
Seimai buai: 55% (very refined)
Serving 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 mouthfeel.
It is produced using water from Mount Zao, a hard water that does not contain iron (ideal for making Sake) and 100% Miyamanishiki rice, a rice that tolerates very well the cold, grown in the harsh climate of Japan of the Nord and which gives the Sake a delicate but refreshing flavor, with a hint of creaminess.
An excellent quality Sake, produced in limited numbers.
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 as an accompaniment to 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 all over Japan: in Hokkaido, Iwate, Miyagi, Fukushima, Niigata, clearly Yamagata .... and more! It is said that the reason (it is only a theory) dates back to the Muromachi period, when sake was expensive and not accessible to ordinary people and was produced mainly in the temples of Nara and other regions. In the Edo period (1603-1867), "Kenryo" and "Otokoyama" sake 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 name, for example, "Otokoyama da Yamagata".
