This is a rather dry fall seasonal sake that finishes clean and clear. It uses 80% RPR Fusakogane rice for “kakemai” (the steamed rice you add to the mash), and 68% RPR Gohyakumangoku milled in an oval shape for the koji rice — both grown locally. The deep savory flavors and the subtle umami from the rice would pair well with stewed meat and potatoes in sweet soy sauce.
|Taste Profile||Rich & Dry|
|Rice variety||Gohyakumangoku, Fusakogane|
|Yeast variety||Association No. 601|
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