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Aizuhomare Josen Karakuchi Honjozo
- Pioneer of Aizu sake and dry sake. Aizu sake originally had a sweet, rich flavor. This was because Aizu was a mountainous region where preserved foods with strong seasoning were the basic ingredients. With the development of the economy, people in Aizu began to eat fresh seafood, and demand for light, dry sake to go with it increased. This kamisen dry honjozo sake is the first of the dry Aizu sake breweries, and while it is dry, it is made with the characteristic flavor of Aizu sake in mind. It has a subtle aroma of dried figs, followed by a cashew nut aroma from aging. On the palate, the freshness of the minerality and the round texture of butter and lactic acid on the tongue give it a complex yet very calm taste. It is extremely refreshing on the throat, but has a concentrated umami taste that is clearly noticeable on the upper jaw later on. This sake is best enjoyed lukewarm, and is a perfect match for grilled foods such as yakitori (salted) and grilled squid.
- Rice, Rice Koji and Distilled Alcohol
- 5 million stones、danseuse
Slow Food Japan Heated Sake Contest 2012 Gold Prize
- grilled squid
- Yakitori (Salt)