Mineral-rich well water is used during brewing, giving the sake a more structured and dimensional character. It pairs particularly well with a wide variety of dishes, complementing both fish and richer, oilier foods. After opening, the flavor gradually evolves over time, adding further layers and enjoyment to the tasting experience.
This sake is a Tokubetsu Junmai Muroka Nama Genshu. The koji rice is Yamadanishiki, while the kakemai is the sake rice “Yume Sansui” cultivated in the mountainous regions of Aichi Prefecture, both polished to 60%. The overall flavor is fresh and crisp, featuring a sharp yet expressive umami while maintaining its signature smooth texture. With an alcohol content of 18%, it has a relatively high strength, yet the flavor remains clean and refreshing.
Product Name:Shikishima Tokubetsu Junmai Yume Sansui Muroka Nama Genshu
Grade:Special Junmai
Polishing Rate:60%
Rice Type:Yume Sansui, Yamada Nishiki
Alcohol:18%Vol
Brewery Prefecture:Aichi Ito Co., Ltd.
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