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
"Aromas similar to banana, white flowers and white wine grape Chenin Blanc. Finally, the aroma of malted rice greets you firmly. The palate is light, with a neat outline and linear expression. The aftertaste is modest. Recommended served cold or at room temperature."
Pairing Suggestion: Oden, miso dengaku, stewed fish balls, grilled fish balls.
Shuhei Nitta
Professional French Chief & YUKARI Special Ambassador
"It has a rich aroma with predominant notes of ripe bananas and melons. There is a vibrant combination of jasmine and hibiscus, along with a sense of calm from hinoki wood and aromatic woods. The fragrance also incorporates elements of rice-based shiratama dumplings and a hint of iodine. The taste is well-balanced and creamy. It has a slightly light and elegant sweetness, accompanied by a gentle and rounded acidity. There is also a subtle sense of maturity. It is recommended to serve this sake at a temperature between 10°C and 20°C in a larger-sized guinomi (sake cup)."
Pairing Suggestion: Shirako tofu (soft roe tofu) with dashi jelly and kinome (Japanese pepper) leaves, Flounder marinated in kombu (kelp), Toro (fatty tuna) sashimi.
Shuntaro Tsuruta
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador
Coming soon