Sake Character Fermentation in a cedar vat contributes cedar, forest-herb and lactic notes, while Aikoku rice supplies grounded rice umami in a rustic, layered profile. Pair it with glazed skewers, stuffed shiitake mushrooms, or wild-mushroom risotto.
Tasting Profile & Food Pairing Brewed by 仁井田本家 in Fukushima, the product is defined by Junmai, Kimoto, Kioke Brewing. The rice is Aikoku(愛国), with supplier polishing data of 85%. Alcohol is 15%. Serve at 12–18°C / 40–45°C; begin there to observe the aroma, acidity, umami and finish before adjusting to taste.