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Nama genshu is defined as sake that is neither pasteurized nor diluted. Most sake is pasteurized twice, and before bottling, the alcohol content is adjusted and water is added to balance aroma and flavor. However, this sake skips those processes. It offers a luxurious, fragrant ginjo aroma and a deep yet clean, refreshing finish.
Food Pairings: Squid sashimi, kelp-cured flounder, shabu-shabu, sautéed scallops with broccoli, seafood salad
Class: Daiginjo
Style: Nama, Genshu
Rice: Ginpu, Sake Rice
Rice-Polishing Ratio: 50%
ABV: 18%
Size: 200ml
Nama genshu is defined as sake that is neither pasteurized nor diluted. Most sake is pasteurized twice, and before bottling, the alcohol content is adjusted and water is added to balance aroma and flavor. However, this sake skips those processes. It offers a luxurious, fragrant ginjo aroma and a deep yet clean, refreshing finish.
Food Pairings: Squid sashimi, kelp-cured flounder, shabu-shabu, sautéed scallops with broccoli, seafood salad
Class: Daiginjo
Style: Nama, Genshu
Rice: Ginpu, Sake Rice
Rice-Polishing Ratio: 50%
ABV: 18%
Size: 200ml