During regular sake-making, only a fraction of the steamed rice used for fermentation is innoculated with koji mold. However, for this sake, all of the rice has been innoculated with yellow koji. This accelerates the speed and intensity of the saccharifcation process, resulting in a sake very high in amino acid (umami). A high amount of amino acid coupled with the fact that this sake has been aged for 5 years, yields a bold and luscious sake with aromas of raisin and soy sauce, and flavors of prune, sherry, and nuts. Try out these blissful food pairings: Zen Kouji at room temperature with duck salame or pate. If you have a sweet tooth, try this sake with Maya Mountain 85% Dandelion Chocolate.
- Junmai ginjo
- Seimaibuai (rice kernel remaining): Hitachinishiki 55%, SMV -18
- Brewed in Ibaraki, Japan at Kiuchi Shuzo
- 12.5 fl oz (375ml)
- 16% ALC/VOL