We started our own winter tradition at Umami Mart in 2021: hoshigaki. And that’s perfect because Hirohisa Ogawa of Shata Shuzo says that hoshigaki and cream cheese is an ideal pairing with this sake. We made this dish by slicing a hoshigaki lengthwise and stuffing it with cream cheese and walnuts. Then we chilled it in the fridge and cut it in slices. Get the full recipe here! Warm this sake up and enjoy it in a guinomi (ceramic cup). The warmth highlights aromas of cedar, muscat grapes, and steamed rice.
- Brewed in Ishikawa, Japan at Shata Shuzo
- Tokubetsu Junmai
- Seimaibuai (rice kernel remaining): Yamada Nishiki 60%
- ABV 15% / SMV: +3 / Acidity 1.6
- Two-Pack 10 fl oz (300ml)
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