"This sake has low acidity but is full of umami. A cheese with a mellow taste and umami is a perfect match," says Ishihara Toji. Notice the scent of dairy and mushroom coupled with a light texture. Kevin sums up the pairing here "Fresh buffalo mozzarella as both sake and cheese shared a lower acidity, and the fresh cheese played on the lactic dairy-like notes of the sake while also accentuating an oyster mushroom earthiness." I recommend having this sake well-chilled in a flute glass to enjoy its crisp finish.
- Brewed in Kyoto, Japan at Takara Shuzo
- Kimoto Junmai
- Seimaibuai (rice kernel remaining): Gohyaku Mangoku 70%
- ABV 15.5% / SMV: +2 / Acidity:1.2
- 2 x 10 fl oz (300ml)
Flavor Profile Chart