Sake Character Re-brewing with finished kijoshu creates mango, dried-fruit and concentrated honey tones, while 13% alcohol keeps the intense sweetness comparatively light on its feet. Serve it with foie gras, lemon tart, or on its own after a meal.
Tasting Profile & Food Pairing Brewed by 湯川酒造店 in Nagano, the product is defined by Kijoshu, Saijo-shikomi, Genshu. The mandatory rice search was completed, but the exact supplier release could not be confirmed reliably; supplier polishing data is 60%. Alcohol is 13%. Serve at 8–12°C / 40–50°C; begin there to observe the aroma, acidity, umami and finish before adjusting to taste.