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 characteristic fragrance gives an exotic impression. Then, as the temperature rises, bright aromas of yellow and white flowers are released. The taste expresses the potential of simple rice. Rather than a gentle sweetness, it has a sharpness close to that of an orthodox sake. It can be enjoyed slightly warmed or heated."
Pairing Suggestion: Soya sauce ramen, square steamed buns, fried potatoes with skin, cold yayakko, cold cappellini with tomatoes.
Shuhei Nitta
Professional French Chief & YUKARI Special Ambassador
"It has a predominant aroma of banana, with the indulgent sweetness of refined white sugar, a hint of iodine reminiscent of sea breeze, the botanical scent of bay laurel and bodhi tree leaves, and a subtle harmony of earthy notes like burdock and walnut. There is also a mineral-derived scent resembling a plaster wall. The taste is dry with a substantial balance. The bitterness reminiscent of citrus brings a sharpness. It is recommended to serve at a temperature range of 10 to 45°C, in a smaller guinomi (sake cup)."
Pairing Suggestion: For chilled sake: Squid sashimi with yuzu zest, and katsuo sake-tamago
For warmed sake: Dashimaki tamago (rolled Japanese omelette)
Shuntaro Tsuruta
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador
