Usual dry sake Reward for yourself in a day
It is sake that heals the tiredness of the day.Pursue"Sake that you can drink every day" .This sake is brewed in November and December.This sake is brewed and bottled immediately after harvesting rice. Then let it age in the bottle. Fast fermentation traps acidity in the bottle.
Rice polishing rate
alcohol content: 15%
Pale straw color.
Gentle intensity. Main aromas are steamed rice, mushroom, and chestnut. There is minerality of chalk and hint of hay.
A touch of gentle sweetness balanced with fresh acid and savory bitterness. Dry finish and medium body.
It’s dry with nice harmony of fresh acid and Umami. Cool temperature enhances fresh acid which balanced with Umami. I’d recommend enjoy with small tumbler. You can enjoy mellow Umami at hot temperature. This Sake can be drunk at during dinner. Cool temperature for first course to hot temperature for main course.
・Cool temperature: Raw white meat fish with salt, Escabeche, Pickled seaweed, Fish fritter.
・Room temperature: Raw oyster, Fried shrimp, Quiche Lorraine, Bagna cauda, Pot-au-few.
・Hot temperature: Bottarga, Hard cheese.