Brewed at Saiya Shuzoten (founded 1902) in Yurihonjo City, Akita Prefecture. Currently the brewery is run by 5th generation president Mr Kotaro Saito and the master brewer (Toji) is Mr Toichi Takahashi who has been with the brewery since 1984. Mr Takahashi is a senior member of Akita’s Sannai Toji guild who have mastered the region’s low temperature brewing technique. They also espouse no mixing of fermenting sake in the tanks, no charcoal fining, and no dilution of the finished sake. This was the first sake brewery to be given organic certification by ASAC (Japanese certifying authority).
Made from Yamadaho Rice – This rice is the “mother” of the very famous rice strain Yamada Nishiki.
Aromas of juicy white peaches, nectarine and tropical lychee, rambutan, berry and a waft of coconut.
Rich and juicy, ripe stone-fruit flavours are prominent. Refreshing, clean acidity is the hall mark of this full flavoured medium sweet namazake.
Suited to match with the purity of seafood and raw seafood such as sashimi, scallop ceviche or a seafood platter. Matches well with white meat dishes such as chicken, veal or pork. Perfect with a poached chicken breast and side salad, roast chicken or marinated and grilled pork chops.
Recommend serve chilled.
Store and keep after opening in a refrigerator. This sake is unpasteurised and requires refrigeration to keep the fresh flavours desired by the brewers.