On the palate, we find the fruity sensations perceived on the nose, accompanied by good acidity and a rich umami, evolving into notes of ripe fruit (fig, dried apricot). The finish is long, punctuated by a nice flavor and minerality.
The long processing and the artisan fermentation, which involves the use of local yeasts, gives it a pleasant, rich and soft aroma, tending to lactic. Final notes of Maitake mushroom are also perceived deriving from the use of koji.
We like it because it is a rich and well-structured junmai, almost powerful and, especially if served at room temperature or with a few degrees more, perfect to accompany spicy foods or strong flavors.
Produced exclusively with Ishikawa Mon rice, a local variety from Ishikawa prefecture, it goes well with meat (including grilled), cheeses, fish, oysters and even dishes from strong taste
Sake produced in the Noto peninsula, in the north of Ishikawa prefecture, where Sake is a drink that is drunk by fishermen when they return to shore to warm up and enjoy their catch. Every product of this land carries this story with it, including this junmai.