Description

A delicious accompaniment to smoked or seared salmon, this dry yet smooth sake is great either chilled or at room temperature. This sake is slightly yellow because it’s been aged for one year – resulting in a smooth texture.

Enjoy the pronounced acidity and koji aroma in this sake with fatty cuts of meat like salmon belly, dan dan mien or lamb kebabs. I love this sake because of its pleasingly sukkiri (dry) finish while still capturing the umami from the rice.