Brews the rare sake rice "AIYAMA". Refreshing acidity and deep sweetness
February 2015. Rice farmer Yuki Iiduka said he would make the rare sake rice "Aiyama". At that time, there were few cultivated areas, and Japanese sake breweries were competing for rice.Rare rice was cultivated by gathering friends who love sake and rice.Being soft sake rice, we take great care in fermenting it.
Rice polishing rate
alcohol content: 17%
Bright crystal color with faint yellow edge
Totaly rich.Fresh fruits like bananas,white peach and lychee from No.18 yeast.Flowers like honysuckles. When exposed to the air, the scent spreads much more widely.The aroma of Joshinko(rice flour) and the nuance of chervil give freshness.
Smooth and glaceful sweetness and fresh acidity.And then the rich taste gives plumpness.The long finish including the scent of bananas,white peach etc. Young and rich taste also has toughness from the alcohol.
This sake has a fresh fruits aroma and a young and rich taste, so we recommend the cold(8〜12℃) sake or the medium- cold(15〜18℃)sake. A small-size wine glass for tha cold sake and a regular-size wine glass for the medium-cold sake. The rich aromas will spread much more as you swalll the glass.
8〜12℃ : Sashimi of white fish, seabream carpaccio, raw ham and melon
15〜18℃：Prawn tempura, Dobin-mushi(consommé of Matsutake mushroom), Grilled Yamame(freshwater fish)