【 Arabashiri 】
The first new sake of the brewing year
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.
| Name: Arabashiri |
| 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 |
| Alcohol: 17% |
| SMV: +/- 0 |
| Acidity: 2.0 |
| Amino acidity: 1.1 |
| Serving temperature: Chilled (10C range) |
| Storage: Refrigerate |
