An oft-staff-recommended and personal favorite sake of ours, Mimasaka is a perfect encapsulation of well-rounded, savory, slightly-dry, and just all around good sake. Brewed with Bizen Omachi rice, it's bold without being overpowering, and pairs with just about anything.
This luscious, rich, and round sake that has been aged for at least one year, combines aromas of cream, koji, and mushroom, and has become a fast favorite of mine. Maiko Tsuji has been the toji at Tsuji Co. for 13 years. She describes this sake as having, “a soft umami and a round taste of Omachi rice. It has a gentle aroma which is produced by the Kyokai 9 yeast.” The pronounced acidity of this sake goes well with richer foods like uni, beef, and aged cheeses. Tsuji adds, “When it is chilled, it has a refreshing taste and when warmed (110-115°F), the flavor changes. The umami of the Omachi rice spreads out on the palate when warmed.”
- Brewed in Okayama, Japan by Tsuji Co.
- Seimaibuai (rice kernel remaining): Omachi 65%
- ABV 15-16% / SMV: +5
- 24 fl oz (720ml)