Description: This Junmai has a nose of mushrooms and steamed rice. It has a semi-thick texture, but drinks like a clean and smooth type. It has a fearless gritty sake taste despite being silky with a round viscosity. The overall smoothness compliments a slight bitter hint and a tart finish, very well balanced. A subtle mushroom flavor is balanced with a distinct acidity to give this full-bodied Junmai a powerful yet cozy structure.

 

One word to describe this sake brew: Silky

 

Food Pairings: Grilled Meats, BBQ & Skewers, Fried or Salty Dishes, Deep Pastas, Stews & Soups, Fare with Heavy Sauces, Game and Fowl, Salads, Grilled and Steamed Veggies, Fruit Salad, Tofu and Soba, Turkey, Ham and Game, Stuffing and Gravy, Fried and Mashed Potatoes, Hamburgers, Pizza, Sandwiches

 

Taste profile: WINE: Big and bold/fat and fruity whites; BEER: Belgian Ales, Stouts and Lagers

 

Brewery: Sakai Shuzou

Sake Type: Junmai

Bottle Size: 720ml

Founded: 1871

Prefecture: Yamaguchi

Toji (Master Brewer): Yoshinaga

Ingredients: Ricetype: Yamadanishiki; Water: On-site well water; Yeast: Kyokai #9; No sulfites, no preservatives.

Seimaibuai (amount of rice left after milling): 60%

Alcohol Content: 15%

Sake Meter Value (the lower the sweeter, the higher the drier): +4

Sweet or dry: Semi-Dry to Dry

Body: Full

Acidity: 1.5

Amino acids: 1.5

Serving temp: Chilled, Slightly Chilled, Room Temperature