This bottle is a Sake Gumi selection!
When we met Arase-san of Heiwa Shuzo, he told us he likes using Yeast #9 for this sake because, “It’s strong against other bacteria, and it’s consistent.” He describes this sake as, “...not very rich for a daiginjo." Try it chilled first then as the night progresses, enjoy it as it gets up to room temperature, as thicker flavors are better when you start getting tipsy.” Contrast this sake full of fuji apple, banana, and green melon with vinegared salads, shabu shabu, and yakitori.
- Junmai daiginjo
- Seimaibuai (rice kernal remaining): 50%
- Brewed in Wakayama, Japan
- 24 fl oz (720ml)
- 15% ALC/VOL