Tasting notes and comments

The distinctive aroma is defined by an earthy quality that hints fungi. Oweing to kaden kimoto method, this full bodied umami rich junmai is well rounded and is highlighted by perfect acidity,Recommended to serve at room temperature or warm. Served in ANA Premium Class in 2023.

Food pairing

OYSTERS, STEAMED MUSSELS, KOREAN BBQ, IZAKAYA dishes, NABE, CHINESE dishes, BLUE CHEESE

Type

Kimoto Junmai

Rice

Miyama-nishiki

Rice polishing rate

59%

Alcohol

15%

Sake Meter Value

+3

Acidity

1.7