Sake Character At room temperature it shows gentle rice and kimoto-lactic aromas; warmed to the supplier’s 45–50°C recommendation, rice sweetness, umami and roundness open markedly. Pair it with oden, miso-stewed beef tendon, or sukiyaki.
Tasting Profile & Food Pairing Brewed by 仁井田本家 in Fukushima, the product is defined by Junmai, Kimoto. The rice is Toyonishiki(トヨニシキ), with supplier polishing data of 85%. Alcohol is 15%. Serve at 45–50°C; begin there to observe the aroma, acidity, umami and finish before adjusting to taste.