When asked what is the most important step for sake making, toji (head brewer) Yuri Hayashi poignantly replied, “I think it's a love for sake.” Produced with her mother, Keiko, this sake represents their love for Fukushima as a mother-daughter toji team, as it uses both local rice and yeast. This sake is refreshing and dry with a subtle aroma of peach and pomello – great chilled in rocks glass. I love the crisp ending reminiscent of a Topo Chico. The dryness works deliciously with creamy foods like potato salad and brie cheese.
Read the full interview with Yuri Hayashi here.
- Brewed in Fukushima, Japan by Tsurunoe Shuzo
- Junmai Ginjo
- Seimaibuai (rice kernel remaining): Gohyaku Mangoku 58%
- ABV 16-17% / SMV: +5 / Acidity: 1.4
- 24 fl oz (720ml)