With aromas of yogurt and milk colliding with fruity flavors of lychee and pear, there’s something for everyone in this dry kimoto made with estate-grown rice. Aged for two years, this sake has a light golden hue that can be viewed in a wine glass. On first sip, the dairy notes are met with subsequent sips revealing pineapple, and finally ending with a satisfying black pepper finish. I had an aged goat cheese with this sake at room temperature, which brought out the umami. The brewer also recommends rubbing raw garlic cloves on a toasted baguette, spreading cultured butter, and finally topping with camembert and serving alongside this sake at room temperature. Or warm it up and pair with seared lamb.
- Brewed in Ishikawa, Japan at Izumibashi Shuzo
- Seimaibuai (rice kernel remaining): Yamada Nishiki 65%
- ABV 15% / SMV: +7 / Acidity 1.3
- Two-Pack 10 fl oz (300ml)
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