Detailed Information
Volume
720ml
IngredientsRice, Rice Koji
RegionIshikawa
Alcohol Level
Alcohol Level
N/A
N/A
Sake Meter Level
Sake Meter Level
An indicator of the sweetness or dryness of sake. Generally, a negative value indicates sweetness, while a positive value indicates dryness.
An indicator of the sweetness or dryness of sake. Generally, a negative value indicates sweetness, while a positive value indicates dryness.
Acid Level
Acid Level
A numerical expression of the total amount of acidity. A high acid level indicates sharpness and richness, while a low indicates lightness and sweetness.
A numerical expression of the total amount of acidity. A high acid level indicates sharpness and richness, while a low indicates lightness and sweetness.
Polish Level
Polish Level
The ratio of rice remaining after scraping from the outside. By shaving off the surface layer, sake can be made with a distinctive aroma and free of impurities.
The ratio of rice remaining after scraping from the outside. By shaving off the surface layer, sake can be made with a distinctive aroma and free of impurities.
Professional Review
"The aroma has a nutty and caramel-like fragrance, possibly due to the degree of rice polishing. As the temperature increases, a nostalgic scent reminiscent of ripe persimmons or steamed lotus roots emerges. The taste begins with a chewy texture of brown rice and cocoa, and in the middle, there is a refreshing sensation like Alexandria apples. The finish is incredibly long-lasting, resembling that of aged sake. I recommend serving it chilled. Adding warmth to the sake removes its simple and honest fragrance, making it feel distant."
Pairing Suggestion: Raw oysters, trout sushi, hiyamugi (chilled wheat noodles), fried chicken breast, and yomogi dango (mugwort-flavored rice dumplings)
Shuhei Nitta
Professional French Chief & YUKARI Special Ambassador
"The aroma has a gentle mature scent as its keynote. It is harmonized with the fragrances of almond milk, chestnut from koji, mirin, and dairy products such as custard. Cinnamon and earthy scents are used as accents. The taste is sweet and gentle, with a moderate acidity that makes it beginner-friendly and easy to drink. The recommended temperature range is 15-45℃."
Pairing Suggestion: If drinking cold, try pairing it with bamboo shoots simmered in Kochi style or bouillabaisse.
If drinking at room temperature, try pairing it with simmered conger eel, grilled yellowtail, or asparagus with abalone liver sauce.
Shuntaro Tsuruta
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador
