• Prefecture: Akita

• Rice & polishing: Akita Sake Komachi, polished to 60%

• Style: Junmai Ginjo

• Food pairings: Grilled fish, sushi, chicken teriyaki, steamed clams

• Taste: Mild umami, lively acidity, refreshing, clean

• Alc.: 15%

Brewed entirely with Akita Sake Komachi rice from Akita Prefecture, this Junmai Ginjo is made by long, low-temperature fermentation, the approach known as Akita-style cold brewing. The result is gentle umami and lively acidity that give the sake a refreshing character, both shaped by the Kyokai No. 901 yeast used in the brew. Light and easy to pair, it is best served chilled with grilled fish, sushi or lightly seasoned dishes.

SMV: +5