A yamahai sake pressed in March, kept fresh in cool storage til summer's end, then awakened in autumn. Fresh young fruit aromas soar above the acidity, sweetness, and savory finish of a well-matured junmai ginjo.
｛ Master brewer's comments ｝
Allowing this sake to age over the summer has made the flavor deep and round. The balance of acidity and sweetness is even finer than we expected.
｛ Food pairing suggestions ｝
Shichuan "mabo" eggplant, marinated Japanese mushrooms and other autumn dishes, roast pork with sweet onion and hot mustard sauce.
|Type: Junmai Ginjo|
|Availability: Release: September|
|Ingredients: Rice, water, koji, yeast|
|Rice: Koji: Miyama Nishiki (Nagano Pref.), Hitogokochi (Nagano Pref.)|
|Polishing rate: Koji rice 50%; plain rice 55%|
|Amino acidity: 1.6|
|Serving temperature: Best chilled; Good at room temperature or warm|
1.5L / 720ml