Brewed at Miyoshikiku Shuzo, Ikeda, Tokushima Prefecture by Ryoichiro Mamiya.
Made from Yamadanishiki rice.
Rice Polishing Ratio 60%.
Tokubetsu Junmai Classification.
720ml Bottle Size.
Aromas of candied papaya, lychee, toasted coconut and bubblegum.
Full-bodied sake with flavours of nashi pear, peaches and melon mixed with some tangy, tart “not quite ripe” fruit sourness. There’s an appealing funky edge to this drink and some spice and acidity in the mix too. The brewer uses his own cultivated kõji and techniques that result in higher levels of malic acid in this sake.
Food matches – grilled prawns, spicy stir-fried dishes, Thai red duck curry, marinated and grilled chicken, steamed Barramundi with ginger and spring onion, Soft cheeses – Brie, Camembert.
Recommend serve chilled.
Store in a cool, dark place. After opening keep refrigerated.