The sake-brewing year typically begins in September, when rice is harvested; the earliest that sakes start getting pressed is late October and then they are released in the dead of winter. This sake is unaged and as fresh as it gets. Enjoy the just-pressed, fruity aroma of pears and white grape, and a soft and smooth texture that has a hint of sweetness. Notice a bright, grassy, dry ending which leaves traces of grapefruit in the aroma. Shibata-san of Heiwa Brewery says his favorite food pairings are Shine Muscat (a grape varietal in Japan), prosciutto, and Salmon Miso Soy Milk Nabe. Enjoy this sake chilled within a week of opening.
- Nama nama shiboritate
- Seimaibuai (rice kernal remaining): Gohyaku Mangoku 55%, SMV: +1
- Brewed in Wakayama, Japan by Heiwa Shuzo
- 24 fl oz (720ml)
- 15% ALC/VOL