• Prefecture: Yamagata

• Rice & polishing: Miyama Nishiki, polished to 55%

• Style: Kimoto Junmai, extra dry (honkarakuchi)

• Food pairings: Sashimi, salt-grilled mackerel, oden, satay

• Taste: Dry, balanced, gently rich, crisp

• Alc.: 15%

Makiri is not just a simple dry sake. Brewed by Hatsumago's kimoto method from Miyama Nishiki rice polished to 55%, it has a broad, well-balanced flavour and a gentle richness behind its dryness. The finish is crisp and clean, with no trace of tartness. Versatile at the table, it works well with grilled fish, sashimi and simple savoury dishes. Serve chilled.

SMV: +8｜Acidity: 1.3

About the brewery

Tohoku Meijo was founded in 1893 at Jurizuka in Sakata, on the Shonai plain of Yamagata, and brews under the Hatsumago name. Its defining commitment is that its entire output is made by the kimoto method, the labour-intensive traditional starter in which lactic acid develops naturally rather than being added. The company works under the motto "power comes from inside".

抜群の切れ味の辛口とすっきりした後味。高度な技術が醸し出す画期的な純米本辛口です。高精白の軽やかな舌触りなのですが、味わいがしっかりしていて生もとならではの味の太さがある酒です。単に辛いだけのお酒ではありません。