Although a lightly cloudy sake, its sweetness is relatively restrained. The distinct acidity characteristic of kimoto brewing is clearly perceptible, making this sake especially refreshing and pleasant during hot summer months.
It can be enjoyed chilled, at room temperature, or warm, each revealing different layers of charm. When paired with dishes such as shrimp shinjo in dashi sauce or delicate dashi-maki tamago, the combined effect elevates the umami to an entirely new level.
Shizenshu’s lightly cloudy sake Hatsuyuki Dayori has been specially adapted into this summer version. Using the arabashiri (first run) portion of Shizenshu and bottling it with secondary fermentation intact, it retains a lively effervescence while lowering the alcohol content—creating a crisp, natural sake made exclusively for summer enjoyment.
Product Name: Niidashizenshu Kimoto Natsuyuki
Grade: Junmai
Polishing Rate: 85%
Rice Type: Toyonishiki
Alcohol: 13%Vol
Brewery Prefecture: Fukushima Yuugengaisha Niidahonke
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