Class: Junmai Daiginjo
Rice: Yamamda Nishiki
Rice-Polishing Ratio: 50%
Brewery Location: Akita Prefecture
Food Pairings: Bamboo Shoots, Blue Fin, Yellow Fin and Skipjack Tuna, Unagi Rolls, Yakitori with Tare, Iburigakko (smoked pickled radish), Beef, Baniku no Tataki.
Tasting Notes: Using Sake Yeast Number 12, which was first isolated in the Akita Prefecture Jozo Shikenjo (Brewering Research Center), this sake displays a gentle banana-like aroma and has excellent balance, brightness and freshness. Drinking at Nurukan (aka. “Body Temperature”) the aromas embolden and the Sake feels creamier and rounder.
Brewery: Okuda Shuzoten
Profile: Okuda Shuzo is the third oldest brewery established in Akita prefecture and exports the smallest amount of sake leaving Akita prefecture (based on 2015 shipment data); this allows them the flexibility and time to develop their skills and painstaking attention to detail which maintain the highest standards of Sake-brewing. Particularly popular are their Junmai Ginjo Genshu and Sake that made with modern, proprietary yeasts.
MTC Sake is the Japanese Beverage branch of New York Mutual Trading Company.