PREFECTURE: AKITA
RICE VARIETY: MENKOINA
RICE POLISHING/MILLING RATE: 70%
SMV (SAKE METER VALUE): -24 (LIGHTLY SWEET/LUSCIOUS)> ACIDITY: 2.4% (HIGH)
Using a proprietary technique, the Master Brewer triples the amount of Koji creating a sake rich with umami and nutty flavors while achieving an exquisite acid balance. PFor the gourmand, this sophisticated sake is made with three times the koji, making this sake very umami-driven. It is pungent on the nose with vibrant truffle notes, and can pair well with: grilled meats, tonkotsu (pork) ramen, truffle dishes, lobster, crab and perfect with foie gras. It is on the sweeter side, but the high acidity balances everything out.
THIS IS A FLAVOR EXPLOSION!
The sake is made with 3X the Koji for ultimate umami experience. It is also undiluted (Genshu) or cask strength.
The brewery challenged itself to maximize the umami experience from sake by using 3 times the amount of Koji while still retaining acid balance to create the X3 Amairo which somewhat resembles a cross between a Sauterne and a Vouvray.
Koji is an integral to the creation of the three pillars of Japanese cooking, sake, soy sauce and mirin. Together they add layers of umami flavors to many traditional dishes.
RICE VARIETY: MENKOINA
RICE POLISHING/MILLING RATE: 70%
SMV (SAKE METER VALUE): -24 (LIGHTLY SWEET/LUSCIOUS)> ACIDITY: 2.4% (HIGH)
Using a proprietary technique, the Master Brewer triples the amount of Koji creating a sake rich with umami and nutty flavors while achieving an exquisite acid balance. PFor the gourmand, this sophisticated sake is made with three times the koji, making this sake very umami-driven. It is pungent on the nose with vibrant truffle notes, and can pair well with: grilled meats, tonkotsu (pork) ramen, truffle dishes, lobster, crab and perfect with foie gras. It is on the sweeter side, but the high acidity balances everything out.
THIS IS A FLAVOR EXPLOSION!
The sake is made with 3X the Koji for ultimate umami experience. It is also undiluted (Genshu) or cask strength.
The brewery challenged itself to maximize the umami experience from sake by using 3 times the amount of Koji while still retaining acid balance to create the X3 Amairo which somewhat resembles a cross between a Sauterne and a Vouvray.
Koji is an integral to the creation of the three pillars of Japanese cooking, sake, soy sauce and mirin. Together they add layers of umami flavors to many traditional dishes.
Overall Rating
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