1 / 4
Aizuhomare Yamadanishikijikomi Ginjoshu
- The brewery is not only concerned with producing a ginjo aroma, but also with creating an "oshibi" taste, a taste felt on the upper jaw after the sake has passed down the throat. We use "Utsukushima Yume Yeast (F701)," a yeast developed by Fukushima Prefecture, to create a gentle and mild flavor, and then add Alps yeast to bring out the sharpness and aroma to create a well-balanced sake quality. The moment the sake enters the mouth, the ginjo aroma, a combination of citrus and herbal notes, spreads out, and the gentle sweetness and acidity are pleasantly pleasant. After a refreshing throat sensation, this ginjo-shu is characterized by a robust flavor that seems to ooze up the upper jaw. If served too cold, it may have a slight bitterness, so we recommend serving it at about 12°C (54°F). It goes well with dishes with a light and refreshing flavor, such as seafood and tempura.
- Rice, Rice Koji and Distilled Alcohol
- Yamada Nishiki
- sashimi (raw sliced fish, shellfish or crustaceans)
- Light tempura