When one drinks this sake at room temperature, the taste seems to be filled with dense umami. Various dishes for pairings spring to mind which so far would have been unimaginable. And when one drinks it warm, its expansive and bounteous character makes any other sake seem unsatisfactory. That feeling of richness is lost when drunk cold, so we do not recommend that. The greatest difficulty during the brewing of this sake is to bring out its rich umami while avoiding heaviness and roughness. This is only possible with an energetic yeast that even during a long, robust fermentation process maximally keeps its vigor and purity. That is exactly the power of kimoto. We consider this sake as one of the achievements of Daishichi’s kimoto method.
ACHIEVEMENTS / AWARDS
★★ In 2007, first place in the category “Sake which fits to hot pot dishes” at the “Great Jizake Show”
The intense richness and fullness of flavor make it the ideal for pairings which go beyond conventional limits. Example: Mapo tofu, Dengaku of Kamo eggplant, Beef shabu-shabu with sesame dip sauce, Dotenabe with oysters.
Best enjoyed at room temperature (15-20 degrees C.) or slightly warmer. It is also delicious served hot.