It is a special sake, Junmai Daiginjo type, characterized by a beautiful and elegant aroma and a rich taste.
Slowly breaking down the rice into mashed moromi (water, rice, malted rice), paying special attention to temperature control and slowly fermenting it with long-term low temperature, sweetness, umami and acidity are perfectly balanced.
Moromi's puree is put in hanging bags for filtration (Shizuku-shibori), then the sake is received in a special 18 liter bottle (Tobin-gakoi), and aged for 3 years in the bottle.
At the end of these 3 years, the sake obtained is put in a barrel (Komodaru) used for special events in Japan.
This soft and light sake, with an elegant scent reminiscent of Japanese melon, with a rich and slightly sweet palate reminiscent of ripe persimmon, is recommended to accompany raw oysters and red snapper carpaccio, scallops or obsiblue shrimp carpaccio , sea bream sashimi ... It will also surprise you with a good Iberico acorn-fed ham, a creamy bottarga, a tuna mojama.
For dessert, it will accompany roasted pineapple, flambéed bananas, chocolate tart, a pan-fried apple in butter, dried or baked figs, pan-fried or baked raw rippened apricots.