The nose on this brew from the Gunma prefecture [not a lot of sake from there] is a wonderful array of steamed sweet rice, cooked veggies, minerals, and wood tones. How cool is it to be different? Very! And this semi-thick Ginjo is a walk on the other side! It’s not super pristine. It's not super fruity like most Ginjos, rather it has its own veggie and salty style to it. First of all, it is a smooth sake with a very clever dry and quick finish. The velvety fluid flows well over the palate and softness comes out as the brew warms in the glass. Made with the very expensive Yamadanishiki rice polished to Daiginjo levels, this sake is all things to all people who want to try a brew that has its own style and confidence. A smaller glass brings out more flavors.
One Word to Describe This Sake Brew
Works well with most cuisine, especially of the grill. Traditional and contemporary Japanese cuisine with emphasis on UMAMI flavors. Yakitori or broiled chicken. Fish dishes with thicker flavored sauce.
WINE: Pinot Noir/Dry Whites
RICE: Yamadanishiki (No sulfites, no preservatives)
(amount of rice left after milling): 50%
Sake Meter Value
+4 (the lower the sweeter, the higher the drier)
Sweet or Dry
Full and Thick
Sake Social, in partnership with JETRO [Japanese External Trade Organziation], is deeply committed to the continued promotion of Japanese sake, shochu, and related goods. Through education and shared knowledge, we encourage novice and expert consumers to try, enjoy, and share Japanese sake and shochu.