Prefecture: Aichi
Rice & polishing: Yamada Nishiki, polished to 40%
Style: Junmai Daiginjo, unpasteurised (nama)
Food pairings: Sashimi, grilled scallops, tamagoyaki, steamed chicken
Taste: Fruity, rich, sweet, elegant
This unpasteurised edition of Houraisen Kuu is made with Yamada Nishiki polished to 40%. It keeps a mellow, fruity aroma and a rich taste that draws out the umami and sweetness of the rice, yet even as a nama sake the finish is gentle and elegant. Generous in both aroma and flavour, it lets you enjoy a long umami alongside fresh sweetness. Serve well chilled.
Unpasteurised — keep refrigerated.
About the brewery
Sekiya Jozo was founded in 1864 at Taguchi in Shitara Town, deep in the Okumikawa hills of Aichi. Its philosophy is wajo ryoshu, that good sake is made by people working in harmony, and in practice it mechanises where that helps while keeping the decisive stages by hand. It also runs its own farming division growing rice for brewing.
果物を思わせる芳醇な香りと米の旨み・甘味を引き出したふくよかな味わいはそのままに、原酒ながらも優しく上品な仕上がり。香り・味わい共に華やかで濃醇な生酒に仕上がっております。甘味のフレッシュさはそのままで旨味があり、余韻も長く楽しんで頂けます。蔵元のカタログにも載らず、蔵元ショップでも販売しないという隠し酒。蓬莱泉マニア、日本酒マニアの方にとっては垂涎の逸品です！！ 酒度：N/A、原料米：山田錦、精米歩合：40％
