This sake has a wonderful balance between acidity, umami and dryness. This rich Junmai daiginjo with a strong umami is an excellent example of a “food pairing” sake (i.e. a sake which is made to be enjoyed with a wide variety of ingredients and/or cooking methods). Unlike other sakes that uses yellow Koji mould, this sake uses white Koji to produce the crisp acidity. This is the driest sake in the Daimon series.
Tasting Notes: Subtle spiced nose. A very refreshing and dry sake that shows strength and character on the palate opening up to a light malt and cocoa bean note. An elegant texture with an acidic finish.
This sake is excellent with stewed or saucy foods, fresh oysters, crustaceans, grilled meat, spiced foods.
Rice: Yamada Nishiki (山田錦)
Milling Rate: 45%
Alcohol Content: 18%
Sake Meter Value: +3
Area: Osaka (大阪府)
Sake classification: Rich
Dryness: Dry
Drinking Temperature: 13°C
Volume: 720ml