Subtle astringency and a fragrance reminiscent of young Fuji apples. A superbly balanced dry sake.
｛ Master brewer's comments ｝
This is called "karakuchi", which means "dry", but there is also a pleasant sweetness to this sake. It is subtly fragrant, thanks to yeast number 9, and comes off as a light, dry, easy drinking sake. I think we've struck the right balance with this one.
｛ Food pairing suggestions ｝
Dark meat fish, vegetables--especially astringent elements like asparagus, artichoke, & rucola.
|Name: Karakuchi Kiippon|
|Type: Junmai Ginjo|
|Ingredients: Rice, Water, Koji, Yeast|
|Rice: Koji: Miyama Nishiki (Nagano Pref.), Yamada Nishiki (Hyogo Pref.)
Plain: Miyama Nishiki (Nagano Pref.), Kinmon Nishiki (Nagano Pref.)
|Polishing rate: 55%|
|Yeast: No. 9, No. 18|
|Alcohol: 15% range|
|Amino acidity: 1.2|
|Serving temperature: Best chilled (10C range); Good warm (45C range)|
|Storage: Cool, dark|