Description: The nose is a blend of steamed brown rice and custard. The sweet and savory play is quite evident in the first sip that moves from caramel tones into a rich and creamy rice pudding flavor. It has a very plump mouth feel that borders on thick and chewy. The viscosity is teased by a nice acidity that leaves a deep, rich, warm smoothness on the back of the throat. This is a great example of a red wine drinker's Ginjo with full ripe flavors that are forward in the mouth and leaves with a full-bodied aftertaste.
One word to describe this sake brew:Full-bodied
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, Tofu and Soba, Turkey, Ham and Game, Stuffing and Gravy, Fried and Mashed Potatoes, Hamburgers, Pizza, Sandwiches, Mac & Cheese
Taste profile: WINE: Big and Bold reds/fat and fruity whites; BEER:
Seimaibuai (amount of rice left after milling): 58%
Alcohol Content: 15.5%
Sake Meter Value (the lower the sweeter, the higher the drier): +2