Prefecture: Yamagata
Rice Variety: Yamadanishiki
Alcohol Percentage: 15-16%
Acidity: 1.3
Polishing Ratio: 45%
Sake Meter Value: +3.0
Yeast: Ogawa
Fresh meadowy imprint of flowers and grass billows out into a fuller flavor profile replete with young fruit. A dry, gently fading finish rounds the circle.
Serving Recommendations:
Best enjoyed close to room temperature: do not over-chill. Pairs well with unadorned dishes that accentuate the flavor of natural ingredients.
Awards:
Gold Award, Daiginjo B class, 2013, 2014, & 2015 U.S. National Sake Appraisal
Top-scoring sake entry at the London 2008 International Wine Challenge.
Rice Variety: Yamadanishiki
Alcohol Percentage: 15-16%
Acidity: 1.3
Polishing Ratio: 45%
Sake Meter Value: +3.0
Yeast: Ogawa
Fresh meadowy imprint of flowers and grass billows out into a fuller flavor profile replete with young fruit. A dry, gently fading finish rounds the circle.
Serving Recommendations:
Best enjoyed close to room temperature: do not over-chill. Pairs well with unadorned dishes that accentuate the flavor of natural ingredients.
Awards:
Gold Award, Daiginjo B class, 2013, 2014, & 2015 U.S. National Sake Appraisal
Top-scoring sake entry at the London 2008 International Wine Challenge.
