We generally find daiginjos to be the most aromatic of all the types of sakes, and Black Label demonstrates this well. It’s like putting your nose into, and biting down on a juicy, overripe melon. This sake is so viscous and creamy - she’s got legs!
Unusual Pairings: Uni pasta, or spaghetti and meatballs! - Kayoko
- Brewed in Fukushima, Japan by Homare Shuzo
- Junmai daiginjo
- Seimaibuai (rice kernel remaining): Yamadanishiki 40%
- ABV 14-17% / SMV +1 / Acidity 1.4
- 24 fl oz (720ml)
Flavor Profile Chart