You will quickly be fascinated by its sweet banana scent after serving the sake in its glass, but it will gradually be awakened by the dew specific to Omachi rice when it is sipped.
With its full-bodied acidity invigorating all sake, Kei is equally suitable as an aperitif or with a meal.
Did you know that in modern sake brewing, the flavor mainly depends on the type of yeast used? There are certain types of yeast which impart more flavor. However, they are generally unstable to preserve the taste. Likewise, yeasts which impart more flavor produce less fragrance. In order to get the most out of both aspects, two types of yeast have been mixed to maintain the balance between aroma and taste.
“Kei” truly embodies the quest for an aromatic and full-bodied sake.
Perfect match :
Chilled served : white fish sashimi, octopus carpaccio, raw tuna, fresh oysters, raw shellfish (clams, almonds, clams), cockle salad….
Hot served : breaded oysters, stuffed shellfish, paella...