Robust and full of umami, this sake is brewed with Omachi rice and is full of personality. We tasted dark chocolate, kombu, mushrooms, with a hint of ginjo aroma. Despite a rich entry and pronounced acidity, this sake ends clean and dry. We thought it would be great warmed, but ultimately liked it at room temperature.
Pair with something rich: kimchi nabe, pork belly, or smoked tofu.
- Brewed in Nara, Japan by Choryo Shuzo
- Tokubetsu junmai
- Seimaibuai (rice kernel remaining): Omachi 68%
- ABV 15.5% / SMV: +3.5 / Acidity: 1.5
- 24 fl oz (720 ml)