• Prefecture: Aichi

• Rice & polishing: Yamada Nishiki, polished to 35%

• Style: Junmai Daiginjo, unpasteurised (nama)

• Food pairings: Sashimi, sushi, grilled scallops, light salads

• Taste: Smooth, umami-rich, elegant, fresh

• Alc.: 14%

Houraisen Gin Nama is made with Yamada Nishiki rice polished down to 35% over four days and nights for the koji, then brewed slowly at a low temperature of around 10°C for about 35 days. To bring out its smoothness and umami, the sake is carefully matured in low-temperature underground storage before release. Unpasteurised, it keeps a fresh, lively edge alongside its rounded texture. Serve well chilled to enjoy it at its best, ideally with delicate seafood.

Unpasteurised — keep refrigerated.