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Seishu Karakuchijummai Katsurin
- This sake is made entirely from "Wakamizu" sake rice produced in Aichi Prefecture. This product was created as a "sake that makes seafood dishes better" to enhance the taste of seafood dishes made with fish and shellfish from Mikawa Bay, such as sea bream sashimi, boiled mebaru, tempura conger eel, steamed clams, blue crab, and giant clam. It has a mild and elegant aroma and is very crisp and dry.
- Rice and Rice koji
- Aichi Wakamizu
- It is very crisp and dry and goes well with sashimi and other seafood.