Description

As the word, Tokubetsu means “special,” the sake is created with rice polished to 60%. While it is ideal for food pairing with rich in umami, particularly when served warm, the sake-making combined with the GinJikomi process of low-temperature fermentation provides subtle, fruity flavors with smooth texture and body. It is perfect for serving both chilled or warmed.

Served warm, this premium Junmai sake presents with aromas of warmed buckwheat, spice, damp wood and hot, briny water. Flavors of dried mushroom, spice and dashi prevail. As the sake cools, the flavor focus evolves toward a suggestion of wheat toast, accented by melon, and salted Asian pear.