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
"With a refreshing aroma reminiscent of being in a forest, reminiscent of barrel-aged sake, this sake exudes a robust flavor and subtle hints of lactic acid bacteria, making it a premium choice. The taste is dominated by a solid umami flavor, accompanied by alternating complex sweetness and a rich presence that lingers in the nose. Moderate acidity, a sense of alcohol, and a delicate aftertaste persist longer than expected. While it is recommended to enjoy it warmed, it can also be appreciated chilled or at room temperature, offering different expressions."
Pairing Suggestion: Pair it with dishes such as fish paste cakes (kamaboko), river fish dishes, Chevre cheese, dried sweet potatoes, simmered vegetables, and sauerkraut.
Shuhei Nitta
Professional French Chief & YUKARI Special Ambassador
"It has a predominant aroma of Yubari melon, with harmonious notes of Japanese citrus and mandarin. As the temperature rises, scents of hinoki cypress, sesame, and fragrant milk wafer emerge. In the aftertaste, there are accents of bitter chocolate and aged cheese. The taste has a gentle and indulgent mouthfeel. There is a moderate acidity, but the overall development in the mouth is mild. It is recommended to serve at a temperature range of 10 to 15°C, in a tulip-shaped glass or a larger guinomi (sake cup)."
Pairing Suggestion: Simmered taro, delicate dishes using Kyoto-style dashi broth, and other light-flavored dishes
Shuntaro Tsuruta
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador
