A full-bodied yamahai sake brewed to accompany meat dishes.
Brewed with the traditional Yamahai sake brewing method, in addition to the koji and yeast commonly used in sake brewing, nitrate-reducing bacteria and lactic acid bacteria are added, so it brings a rich taste of refreshing sourness and umami. Aromas of banana transform into notes of tomato and oak-aged wine, with complex flavors reminiscent of mushrooms and roasted chestnuts in the mouth.
The overall aroma is strong, but the strong acidity brings a refreshing mouthfeel, so when paired with meat dishes, it will bring a breakthrough, while cleaning the greasy feeling, it will also help enhance the aroma of the meat.
- Product information
- How to drink
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| Record of Awards | - |
| Sake Texture | Junmai-ginjo |
| Ingredients | Japanese rice |
| Rice Polishing Ratio | - |
| Alcohol Percentage | 18.5% |
| Sake meter value | +3.5 |
| Acidity | 2 |
| With/ without a carton |
No box |
Good examples of food pairings are Japanese Teriyaki and dishes with Cantonese black bean sauce, etc.
