Sake Character Ripe apple, melon and koji aromas sit above a full, juicy combination of rice sweetness and bright lactic acidity, expressing the house’s natural-sake character. Try it with salt-grilled white fish, tempura, or chawanmushi.
Tasting Profile & Food Pairing Brewed by 仁井田本家 in Fukushima, the product is defined by Junmai Ginjo, Kimoto. The rice is Toyonishiki(トヨニシキ), with supplier polishing data of 60%. Alcohol is 15%. Serve at 15°C / 50°C; begin there to observe the aroma, acidity, umami and finish before adjusting to taste.