Detailed Information
Volume
720ml
IngredientsN/A
RegionAkita
Alcohol Level
Alcohol Level
N/A
N/A
Sake Meter Level
Sake Meter Level
An indicator of the sweetness or dryness of sake. Generally, a negative value indicates sweetness, while a positive value indicates dryness.
An indicator of the sweetness or dryness of sake. Generally, a negative value indicates sweetness, while a positive value indicates dryness.
Acid Level
Acid Level
A numerical expression of the total amount of acidity. A high acid level indicates sharpness and richness, while a low indicates lightness and sweetness.
A numerical expression of the total amount of acidity. A high acid level indicates sharpness and richness, while a low indicates lightness and sweetness.
Polish Level
Polish Level
The ratio of rice remaining after scraping from the outside. By shaving off the surface layer, sake can be made with a distinctive aroma and free of impurities.
The ratio of rice remaining after scraping from the outside. By shaving off the surface layer, sake can be made with a distinctive aroma and free of impurities.
Professional Review
"The aroma is floral, with hints of baked sweet potato honey. There are also savoury notes of grain and iodine. At first, a fruity acidity like apricots and green plums spreads on the palate. On the other hand, it also has a tangy, summery, spicy feel, making it ideal as a mid-meal drink. Recommended served cold."
Pairing Suggestion: Char-grilled river fish such as sweetfish, rainbow trout and landlocked salmon, blue cheese.
Shuhei Nitta
Professional French Chief & YUKARI Special Ambassador
"Based on pear and yellow apple aromas, the nose has the mellow sweetness of whipped cream and strawberry milk, harmonised with the fresh aromas of acacia and fresh greenery, freshly pounded rice cakes and oily sap. The taste is an exemplary junmai ginjo with a good balance between rich umami and gorgeous aroma. It has a good acidity reminiscent of sports drinks. Recommended temperature range: around 15°C, served in an INAO glass."
Pairing Suggestion: Sweet-flavoured appetisers such as honey-boiled green plums, Maruju lemon stew, sweet-cooked river fish, etc.
Also as an aperitif.
Shuntaro Tsuruta
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador
