Description
Produced after 3 years of R&D to pair with oysters, using a special strain of yeast to create higher levels of malic acid. This creates a juicy acidity to lighten the palate after having oysters. The sweetness of the sake creates a denser, bolder flavor to match the taste of oysters too.
A modern style of sake meant for pairing with western food. It is a good replacement for food traditionally paired with white wine.
| Grade | Junmai |
|---|---|
| Polishing Ratio | 65% |
| Rice Type | Gohyakumangoku +Takanenishiki |
| Alcohol | 12% |
| Prefecture | Niigata |
| Brewery | Imayotsukasa Shuzo |
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