Crisp and clean, this sake is meant to be enjoyed cold, in a wine glass, Eiko Kodama of the brewery told us. She said that they deliberately wanted to make it "wine-like" so they increased the acidity using the kimoto method. The result is a bright, floral nose with a minerally mouthfeel that paired well with crudite, hirame carpaccio, and pickled corn.
- Brewed in Akita, Japan by Kodama Jozo
- Junmai ginjo kimoto
- Seimaibuai (rice kernal remaining): 55%
- ABV 15% / SMV: +1 / Acidity: 1.6
- 24 fl oz (720ml)