Description: A masterpiece of a nose is made up of Mandarin orange, Clementine, white blossoms, peach and tree leaves. This shizuku is a tiger in a bottle that speaks volumes of flavor. Pure connoisseur pleasure for a genshu sake that touches on secret flavors such as lemons, tropical fruit, and a hidden layer that is beyond description. There is a subtle earthiness and robust-ness that begs for food pairings.
One word to describe this sake brew: Fruity
Food Pairings: Sushi & Sashimi, Grilled Fish, Light Pasta, Shellfish, 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, Mac & Cheese, Assorted Cheeses, Rich and Creamy (Creme Brulee, Custards), Chocolates (Cakes, Fudges), Fruit (Parfaits, Pies)
Taste profile: WINE: Big and bold reds/fat and fruity whites; BEER: Ales and Pilsners
: Tsukasabotan Shuzou
: Junmai Daiginjo
Toji (Master Brewer): Asano
Ingredients: Ricetype: Yamadanishiki; Water: On-site well water; Yeast: Kyokai #9; No sulfites, no preservatives.
Seimaibuai (amount of rice left after milling): 57%
Alcohol Content: 15.50%
Sake Meter Value (the lower the sweeter, the higher the drier): +5
Sweet or dry: Dry
Body: Medium to Full
Amino acids: 1.2
Serving temp: Chilled