This yamahai junmai has a gorgeous light-golden hue which seems to hint at its aromas of dried apricot, dulce de leche, and banana. Enjoy hints of crème fraîche and savory dried fruit notes. Saga suggests having this sake at room temperature with flavorful fish such as tuna, salmon, and yellowtail. When asked about the label, he said “It is a three-legged crow called yatagarasu, and it is said to be the messenger of guidance.”

President Toshimitsu Saika of Kokonoe Saika says, " We make akazu, which is ideal for making sushi rice. We are the only brewery that makes both akazu vinegar and sake. In fact, we started as a vinegar maker in 1908, but realized that to make the best vinegar we needed a consistent supply of sake lees. That is why we started making sake in 1934."

Read our interview with Mr. Saika on our blog!

Features:

• Brewed in Wakayama, Japan by Kokonoe Saika 
• Yamahai Junmai
• Seimaibuai (rice kernel remaining): 65% Gohyakumangoku, SMV: +4,  Acidity: 1.9
• ABV 15-16%
• 24 fl oz (720ml)