This sake is produced in style of Amabuki using the flower yeast from rhododendron and the sake rice "Omachi" by the use of the most traditional method of sake "kimoto" brewing. The sake quality with the solid acidity firmly embracing the flavour of Omachi should go well with your fine food. This Daiginjo is suitable for warm serving strawberries.
Food Pairing: Scallop Sashimi, Cheddar cheese
ABV: 16.5% / SMV: +1.0 (Medium) / Rice Polishing Ratio: 40% / Origin: Japan