Dry sake that has been aged for 2 years
The 15th generation, the predecessor Masaaki, was researching delicious sake by warming it at "body temperature (35-37 degrees)".He discovered a ripening period in which the taste was bulging and the aroma of rice and koji increased. This sake was released in 1983.
Rice polishing rate
alcohol content: 15%
Crystal clear with hint of green tinge.
Gentle intensity. Main aromas are grilled rice cake, mushroom, and boiled chestnut. Some complexity is added by nuances of cream cheese and straw.
Smooth texture. There is gentle sweet flavor but fresh acid makes dry finish. It’s medium light body. Short finish with Umami.
It’s light and dry that is made by rice variety and making method. You can enjoy light and refreshing taste at lower temperature and you can feel nice Umami around 35℃. Hot temperature (around 45℃) enhances dry taste. This Sake can be enjoyed between cool and hot so you can enjoy this Sake around dinner. I’d recommend small size wine glass for lower temperature, small tumbler for room temperature.
・Cool temperature: Shallow poached Yellowtail, Marinated sardine, Jellyfish with vinegary sauce Chinese style.
・Room temperature: Sea cucumber with Japanese Ponzu, Seared bonito.
・Hot temperature: Tofu pot dish, Pot-au-few.