This sake is unique in that it uses four types of rice: Yamada Nishiki, Gohyakumangoku, Kameno Oo, and Yume no Kaori, resulting in a very complex flavor kaleidescope. Balancing umami, acidity, and sweetness, this sake is very versatile for food pairing. However, our favorite winter food pairing was having this sake warm in a guinomi with Sake Kasu Tonjiru.
- Brewed in Fukushima, Japan by Akebono Shuzo
- Junmai Funashibori Hiire
- Seimaibuai (rice kernel remaining): Yamada Nishiki 50%
- ABV 15% / SMV: 0 / Acidity 1.4
- 24 fl oz (720 ml)