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- Yamada-Nishiki, considered the best rice for sake brewing, is polished to 35%, and the moromi is fermented at a lower temperature for a longer period of time than usual. The taste is refined, clean, and dry, with a gorgeous ginjo aroma. It is recommended to drink this sake cold or at room temperature. It is also ideal as a mid-year or year-end gift.
- Rice, Rice Koji and Distilled Alcohol
- Yamada Nishiki
- This sake has a well-balanced flavor and high aroma, and goes well with Japanese cuisine that makes the most of the umami of its ingredients.