President Takaaki Yamauchi tells us that their brewery is unique in that they support local farmers of Ibaraki by using native Watari Bune rice. This particular junmai ginjo is fruit-forward and juicy with aromas of pineapple, melon, and banana with a minerality in its flavor. Our friend and Certified Cheese Professional Kevin Corcoran recounts the winning cheese pairing: "This worked very well with the soft creamy sheep cheese, Brebirousse d’Argental, as we found a ‘third flavor’ emerging from the intersection of cheese and sake where sweet, nutty, fatty, earthy flavors mingled in complex and pleasant ways." Try this sake in a wine glass slightly chilled.
- Brewed in Ibaraki, Japan at Fuchu Homare Brewery
- Junmai Ginjo
- Seimaibuai (rice kernel remaining): Watari Bune 55%
- ABV 15% / SMV: +3 / Acidity: 1.5
- 2 x 10 fl oz (300ml)
Flavor Profile Chart