Japanese Sake List
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Oze no Yukidoke Sakana Umai Junmai
Oze no Yukidoke Sakana Umai Junmai
Class: Junmai
Rice: Yamada Nishiki
Rice-Polishing Ratio: 60%
Brewery Location: Gunma
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.
Tasting Notes: "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.
Size: 720ml
Location: CA Distribution
Brewery: Ryujin Shuzo
Founded: 1597
Profile: Ryujin Shuzo's underground water is very soft and feminine, lending to their brewers the power to draw out the hidden flavors in their rice. Their aim is to create flavorful, mellow, high quality sake that warms the heart upon drinking.
They like to combine their traditional skills and methods with the brewer's heart. To this end, they work hard to improve their skills every day to work towards the next challenge, and brew excellent beer in the off season.
