Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
"Sakana umai" translates to "delicious fish", hence the concept for this product is a dry sake that goes well with seafood. It features "UMA-KARA-KOKU-KIRE" (umami, dryness, richness, and crisp finish) that goes well with white fish, crustaceans, shellfish, and the flavors of red vinegar sushi rice, warayaki (straw grill) dishes, and seared fish. If it is the sushi chef's job to make the fish taste good, it is the sake master's job to make sake that complements it. Mild yet surprising aromas of tropical mango, passionfruit, blood orange, and hibiscus. Smooth and light at the start with an angular bitter finish and lingering acidity. Fully shines as a sake when paired with food.
Food Pairings: Best pairings: sushi (especially sushi rice made with red vinegar), fish (raw, seared, smoked, grilled), seafood. Secondary pairings: warayaki (straw grill) dishes, grilled/smokey dishes.
Class: Junmai
Rice: Yamada Nishiki
Rice-Polishing Ratio: 60%
ABV: 16%
Size: 720ml
"Sakana umai" translates to "delicious fish", hence the concept for this product is a dry sake that goes well with seafood. It features "UMA-KARA-KOKU-KIRE" (umami, dryness, richness, and crisp finish) that goes well with white fish, crustaceans, shellfish, and the flavors of red vinegar sushi rice, warayaki (straw grill) dishes, and seared fish. If it is the sushi chef's job to make the fish taste good, it is the sake master's job to make sake that complements it. Mild yet surprising aromas of tropical mango, passionfruit, blood orange, and hibiscus. Smooth and light at the start with an angular bitter finish and lingering acidity. Fully shines as a sake when paired with food.
Food Pairings: Best pairings: sushi (especially sushi rice made with red vinegar), fish (raw, seared, smoked, grilled), seafood. Secondary pairings: warayaki (straw grill) dishes, grilled/smokey dishes.
Class: Junmai
Rice: Yamada Nishiki
Rice-Polishing Ratio: 60%
ABV: 16%
Size: 720ml