If you've spent anytime with us at the shop, you'll know that we love big super junmais. From our 10-year collaboration bottle from Den to a whole month of Sake Gumi dedicated to it, we're always excited to see what sort of savory goodness can come from rice that's barely been polished, and "Meat Lovers Only" is no exception.

This is quintessential "minimal intervention" sake; no lactic acid is added to the fermentation, relying instead on the bodaimoto preparation of soaking the rice in water before steaming to help proliferate this acidity all on its own! This is also fermented using ambient yeast, leaving the moromi (fermentation mash) to the whims of the brewery's own microorganisms. Luckily for all of us, the microorganisms seemed to have great things in mind. This sake is a terrific mix of firm structure, bursting acidity, and just the right amount of funk. The aroma is all dairy and umami - we get yogurt, shoyu, and honey ham. The palate is surprisingly more mild and balanced, leaving the luncheon aromas behind to favor fruity notes of tart green grape and grilled nectarine.

Enjoy this showy beast of a sake as it was intended - with meat! This sake begs for a juicy, buttery ribeye or lamb, agnolotti (stuffed meat pasta), and yogurt. We think this would be best room temperature or slightly warmed to bring out the right amount of salt and savoriness to pair perfectly with your dishes. Go nuts, this sake will reward you. 

Features

• Brewed in Gunma, Japan by Tsuchida Shuzo
• Bodaimoto Junmai Yamahai
• Seimaibuai (rice kernel remaining): Asahi no Yume 90% 
• ABV 16% / SMV: Undisclosed / Acidity Undisclosed
• 24 fl oz (720ml)