A limited winter bottling, fresh and punchy without pasteurization or dilution. Sweet and tangy fruit elements with a clean, crisp backstop make this a great pairing with rich winter foods.
｛ Master brewer's comments ｝
Fruit aroma and a brilliant acidity make this new sake clean and fresh. It has a remarkably light and crisp finish for a junmai. Unpasteurized, it will grow in sweetness and depth with time.
｛ Food pairing suggestions ｝
Fish marinated in sake kasu or koji; foods made with cheese and other dairy products.
|Type: Junmai Nama Genshu|
|Availability: November to April|
|Ingredients: Rice, Water, Koji, Yeast|
|Rice: Koji: Hitogokochi (Nagano Pref.)
Plain: Miyama Nishiki (Nagano Pref.)
|Polishing rate: Koji rice 55%; plain rice 60%|
|Yeast: No. 7, house|
|Amino acidity: 1.1|
|Serving temperature: Chilled (10C range)|