This junmai has notes of savory celery, umami-rich rice, and tart citrus peel. With an overall, easy-to-drink vibe accented with a hint of acidity, it’s a perfect pairing for yakitori chicken skin, cartilage, and liver draped in tare (sweet and salty soy sauce). The brewery’s director Yasuo Baba also recommends skewered and grilled white onions and sardines with salt. This junmai is tokubetsu (special) because they use Yamada Nishiki rice from Hyogo (famous for making daiginjo) that has been polished to 60%. Try this sake at room temperature or lukewarm.
- Brewed in Tokushima, Japan at Housui Brewery
- Tokubetsu Junmai
- Seimaibuai (rice kernel remaining): Yamada-Nishiki 60%
- ABV 15% / SMV: +7.5 / Acidity: 1.4
- 2 x 10 fl oz (300ml)
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