Tasting notes

This junmai ginjo is a favorite with new and seasoned sake drinkers alike. With a seimaibuai of 55%, it is soft and light on the palate, with a delightful fruitiness characterized by peaches, strawberries and papaya. It finishes with a white pepper spice.

Technical notes

Seimaibuai: 55% Nihonshudo: +1.5 Acidity: 1.5 Amino Acidity: .08 Rice: Akita Sake Komachi Yeast: Special House Yeast Shubo Method: Sokujo Pressing: Yabuta Filtration: SF Filter Pasturization: Once

Food pairing

Best served chilled, it complements light foods like salad, sushi and sashimi. It also cools down spicey Asian foods. It can also be paired with very salty or rich foods, as well as certain cheeses and desserts.