Detailed Information
Volume
720ml
IngredientsN/A
RegionTochigi
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
"A nose of decomposed proteins, especially white mouldy cheese. The coolness of blue-green and sudachi, and the lushness and strength of bamboo forests in early summer. The palate expresses a solid character with a deep sweet and savoury balance. Highly recommended for both during and after meals. Enjoy it cold."
Pairing Suggestion: Cheese pizzas, yuba (bean curd), fish roe (e.g. karasumi), fish in Saikyo pickles.
Shuhei Nitta
Professional French Chief & YUKARI Special Ambassador
"It has a pleasantly mild aroma dominated by grapefruit and pineapple, with a harmonious blend of sweet melon candy, refined sugar, watermelon vine, and radish. The taste is soft and elegant, offering a gentle acidity that complements the gentle sweetness. There is a subtle bitterness reminiscent of radish in the aftertaste. It is recommended to serve it at a temperature between 10°C and 15°C, using a larger flat cup for optimal enjoyment."
Pairing Suggestion: Thinly sliced sashimi of red snapper (madai) or flounder (hirame)
Steamed cod fish (tara) with vegetables
Shuntaro Tsuruta
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador
