Our summer fresh junmai sake, opens with a mildly fruity aroma and taste, then closes with a clean, dry finish.
｛ Master brewer's comments ｝
This year's Namazake shows number seven yeast's gentle fruit aromas very beautifully; it seems more like a ginjo-class sake in character, and is clean and fresh at the finish. This unpasteurized brew will become sweeter with time, so enjoy it as it develops over the summer.
｛ Food pairing suggestions ｝
Fresh salads, grilled meats, foods with Japanese spices like ginger, wasabi, and yuzu pepper.
|Type: Junmai Nama|
|Availability: April to September|
|Ingredients: Rice, Water, Koji, Yeast|
|Rice: Koji: Miyama Nishiki (Nagano Pref.), Yamada Nishiki (Hyogo Pref.)
Plain: Miyama Nishiki (Nagano Pref.)
|Polishing rate: Koji; 55%; Plain: 60%|
|Yeast: No. 7|
|Alcohol: 14% range|
|SMV: - 1.0|
|Amino acidity: 0.7|
|Serving temperature: Chilled (10C range)|