“This sake is ultimately exposed to 61,320°F, or the average annual temperature multiplied by the number of days this sake is aged – that’s several very cold winters and hot summers spanning three years,” says Touda-san of Suwa Brewery. The result is a savory sake that finishes dry and has a complex minerality.
By maturing for three years at room temperature, this sake develops a deeper and well-rounded flavor. Try this at chilled (Yoko's favorite) or warm it to 110°F (Touda-san’s favorite) to bring out a creamy texture. Serve with a goat cheese from Harley Farms with Kuma Honey on top and you’ve got a ticket to heaven! Touda-san also recommends this sake with cream croquettes.
- Aged junmai ginjo
- Seimaibuai (rice kernel remaining): Yamada Nishiki & Tamakasae 50%, SMV: +3
- Brewed in Tottori, Japan by Sawa Brewery
- 24 fl oz (720ml)
- 15% ALC/VOL