One word to describe this sake brew: Rich
Food Pairings: Grilled Fish, Light Pasta, Fried or Salty Dishes, Game and Fowl, Grilled and Steamed Veggies, Tofu and Soba, Turkey, Ham and Game, Hamburgers, Sandwiches, Assorted Cheeses
Taste profile: WINE: Complex Nutty Reds/Deep Whites; BEER: Earthy Belgians
Brewery: Furusawa Family
Sake Type: Tokubetsu Junmai
Bottle Size: 720ml
Founded by: Matsunoi Shuzojo in 1895
Founded by: Matsunoi Shuzojo in 1895
Prefecture: Niigata
Toji (Master Brewer): Toshi Adachi. Adachi-san has been making sake for over a half century. He has been a toji for three decades.
Ingredients: Ricetype: Takane Nishiki; Water: On-site well water, soft water; Yeast: Kyokai #10; No sulfites, no preservatives.
Ingredients: Ricetype: Takane Nishiki; Water: On-site well water, soft water; Yeast: Kyokai #10; No sulfites, no preservatives.
Seimaibuai (amount of rice left after milling): 55%
Alcohol Content: 15-16%
Sake Meter Value (the lower the sweeter, the higher the drier): +5
Alcohol Content: 15-16%
Sake Meter Value (the lower the sweeter, the higher the drier): +5
Sweet or dry: Dry
Body: Medium to full
Acidity: 1.4
Acidity: 1.4
Amino acids: 1.1
Serving temp: Serve chilled, at room temperature, or slightly warm.
