This is a gourmet sake, complex on the nose and palate.
It is made from a blend of local Kaze Naruko and Hino Hikari rice, 70% polished and certified organic according to Japanese standards, which are the strictest when it comes to organic certification.
This organic rice is grown in the Kochi area, a prefecture in the south-western part of the island of Shikoku, facing the Pacific Ocean. Kochi is famous for its many rivers and deep valleys.
It is a Genshu and Nama sake (undiluted and unpasteurised), which gives it plenty of body and a full-bodied flavour.
Tasting note: A complex sake on the nose and palate. It has aromas of chestnut, coffee and roasted dried fruit. Dense and intense, it has a strong flavour (cereals, undergrowth) and is dry with lots of umami.
Pairings: Meat, gyoza, sukiyaki, stew, oToro (bluefin tuna belly), wagyu (Japanese beef), yakitori.
