Detailed Information
Volume
720ml
IngredientsRice, Rice Koji, Distilled alcohol
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 nose is sweet and tasty, with notes of tortoiseshell candy, freshly cooked clay pot rice and chocolate cake. The full umami is very strong and all the flavours are very well harmonised. The pleasant acidity comes in at the end and adds to the enjoyability and complexity of this sake. Recommended served cold or at room temperature."
Pairing Suggestion: Cherry sweets, dumplings, cream pasta with mushrooms or chicken.
Shuhei Nitta
Professional French Chief & YUKARI Special Ambassador
"It has a youthful and refreshing aroma with predominant notes of banana, mandarin, and grapefruit. There is a harmony with green notes of watermelon rind and verbena, as well as hints of lime and mineral. The taste is light and refreshing. It has a lively acidity and an overall compact profile, giving a versatile impression as a sake to enjoy during a meal. It is recommended to serve at a temperature range of 10°C to 15°C, using a larger glass ochoko."
Pairing Suggestion: Tempura of white shrimp and onions with a squeeze of lemon
Fresh sashimi of spiny lobster and squid"
Please note that the suggested dishes are provided as recommendations, and the specific ingredients mentioned refer to particular preparations or flavors.
Shuntaro Tsuruta
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador
