Rice pudding and creamy, yoghurt or lactic aromas on the nose; both sweet and sour notes that follow through to the complex palate.
Brewed using a pre-modern starter fermentation technique called Bodaimoto, this contributes to a layered palate. A sweet and sour marriage with candied, dried fruit flavours and some ‘unripe’ fruit tanginess, passionfruit and peppery notes also creeping in. Some retained rice lees in mix also contributes some balancing soft, light creaminess to the texture of the sake in the mouth.
Food matches – Thai, Malaysian or Indian curry or spicy stir-fried dishes.Korean barbecue, kimchi, tuna tonnato, Hungarian goulash, beef tartare, pepper steak, cheese platter.
Super versatile and interesting sake as it can be served chilled, at room temperature or warmed. Mix well before serving by inverting the bottle, gently, a few times.
Store in cool, dark place; after opening keep refrigerated.