This sake is made from Yamadanishiki rice that’s cultivated in Hiroshima prefecture. The rice is polished for over 100 hours to get it down to a 32% rice polishing ratio, but the wait is worth it. The fragrant nose of this sake leads into notes of cedar and persimmon that fall lightly on the palate. It pairs well with seafood or cheese, and makes for a good aperitif as well.
|Brewery||Kamotsuru Brewing Company|
|Taste Profile||Light & Dry|
|Yeast variety||Association No. 1801, Hiroshima Momiji Yeast|
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