This rich brew has been aged for two years and shares some characteristics with single malt whiskies or even sherry, with notes of caramel, vanilla and roasted nuts.
To appreciate the spectrum of aromas, try sipping this sake in a rocks glass chilled. Unlike most brews using Yamada Nishiki rice, this brew is dark and moody in sentiment, and best enjoyed with roasted duck, charcuterie or smoked meats.
- Brewed in Hyogo, Japan by Kenbishi Shuzo
- Yamahai junmai
- Seimaibuai (rice kernel remaining): Yamada Nishiki 70%
- ABV 17.5% / SMV: +0 / Acidity: 1.7
- 24 fl oz (720ml)