The Prefecture of Toyama, the region where this sake is produced, is renowned for the quality of its seafood, fish, shrimp and other crustaceans and shellfish.
Sake Ginban Junmai Daiginjo Kome no sin sake is made with Yamadanishiki rice from Hyogo Prefecture, the highest quality rice for making sake, and water from the sources of the Kurobe River, one of the 100 famous waters for brewing sake in Japan.
As its name suggests, the rice is slowly polished to the "kernel" (its name "Kome no Shin" means inspiration from the kernel of the rice) for 48 hours, then it matures at low temperature for a long period.
With an appearance revealing a golden glow in a crystalline setting, the first flavor is reminiscent of honeysuckle with small white flowers.
Then comes a superb fruity aroma, both sweet and deep, reminiscent of white peach or lychee.
It is a dry sake in the mouth with aromas of green bamboo and chervil, while the taste, deep and mellow, is characteristic of sake produced with spring water.
This sake is recognized for its ability to enhance the taste of food.
We recommend tasting it with white fish, cuttlefish, squid, carpaccios or shrimp tartars, ceviche, oysters, abalone, razor clams, clams and clams ...