Junmai genshu HOUKA sake from Okaya (Nagano prefecture) is produced by low-temperature fermentation, which brings out the flavour of the rice and the rich natural environment of Shinshu. It is brewed from local Shirakaba Nishiki and Yoneshiro rice. These two rices are rarely used to make sake, and you'll enjoy it all the more for that reason.
Aromatic and elegant, this sake is full-bodied yet well-balanced. It has a long finish and lots of umami.
Tasting notes: Poured into a glass, it has a lightly tinted colour and a mellow aroma with a nice acidity and a good smell of rice. On the first sip, it has a dry, slightly bitter taste that is refreshing. After the second sip, the mouth fills with a slight bitterness and then a lovely sweetness. The finish is refreshing and rich, making sake very easy to drink. If drunk over several days, the flavours of sweetness, astringency and bitterness develop, along with a slight spiciness, and become increasingly delicious, giving a refreshing impression.
Pairings: Meat, tempura, oToro (red tuna belly), wagyu (Japanese beef).
