A yamahai sake pressed in March, kept fresh in cool storage til summer's end, then awakened in autumn. Mild fruit aromas drift above the acidity, sweetness, and savory finish of a well-matured junmai ginjo.
｛ Food pairing suggestions ｝
Great with rich, autumn food like red-meat fish and shellfish, stewed mushrooms and root vegetables, roast pork and beef, cured meat and poultry. Also good with dairy and cheese dishes.
|Type: Junmai Ginjo Yamahai|
|Availability: September release|
|Ingredients: Rice, water, koji, yeast|
|Rice: Miyama Nishiki, Hitogokochi (both Nagano Pref.)|
|Polishing rate: 55%|
|Yeast: Masumi No. 7|
|Serving temperature: Lightly chilled to moderately warm|
|Storage: Cool, dark|