This sake pairs beautifully not only with traditional Japanese dishes such as grilled saury and salmon but also with richly flavored foods like carbonara or mapo eggplant. Its full-bodied umami resonates exquisitely with savory and oily dishes, creating a multidimensional tasting experience.
It is brewed in spring and undergoes a single pasteurization before being stored to mature throughout the summer. Once autumn approaches and the brewery temperature aligns with the outside air, it is bottled as Namazume (unpasteurized storage) without a second heating process. This method preserves the sake’s youthful liveliness while enriching it with mellow umami from summer aging, achieving both freshness and depth.
Note: As this sake is not pasteurized twice, it should be refrigerated after purchase to prevent spoilage.
Product Name: Niidashizenshu Junmai Kimoto Akiagari Namazume
Grade: Junmai
Polishing Rate: 85%
Rice Type: Naturally Cultivated Domestic Rice
Alcohol: 15%Vol
Brewery Prefecture: Fukushima Yuugengaisha Niidahonke
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