Enjoy the golden hue of this yamahai junmai from Kurume City, which has the largest number of yakitori restaurants in Japan per 10,000 people. “I’m always eating yakitori!” says Toji Masatsugu Inoue, “This sake goes particularly well with grilled chicken liver, thighs and fresh avocado.” We love the raisin and honeysuckle aromas of this sake, in addition to its rich flavors of walnut, grape, and yogurt. Inoue adds that, “The rich taste of succinic acid in this sake marries well with tare. Enjoy chilled or warm.
- Yamahai Junmai
- Seimaibuai (rice kernel remaining): 70% Fukuoka Itoshima Yamada Nishiki, SMV +0, Acidity 1.6
- Brewed in Fukuoka, Japan by Mii no Kotobuki
- 24 fl oz (720ml)
- 15-16% ALC/VOL