Japanese Sake Products
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Hakuro Suishu "Kame no O" Junmai Ginjo Genshu
Hakuro Suishu "Kame no O" Junmai Ginjo Genshu
Class: Junmai Ginjo
Style: Genshu
Rice: Kame no O
Rice-Polishing Ratio: 55%
Brewery Location: Yamagata
Food Pairings:
Seafood: Grilled, Steamed, Cured, or Raw Seafood, Oysters or Scallops Al Ajillo, Caviar, Chowder, Soup, Gumbo, Risotto
Cheese: Blue Cheese, Gorgonzola, Camembert, Mozzarella
Dips/Sauces: Guacamole, Bagna Cauda, Olive Oil, Soy Sauce
Other: Keema & Green Curry, Escargot, Foie Gras, Caesar Salad, Duck, Pork, Steak, Tofu, Fresh Spring Rolls, Yakitori
Tasting Notes: Mild aromas of mushroom, melon musk, and charcoal. A profoundly deep, clear, and bright flavor rich in umami. Refreshing on the palate with a fine-grained finish. Discovered in 1893, "Kame no O" is a legendary sake rice varietal from the Shonai Plain, and the root of superior modern-day sake rice varieties.
Awards:
Japan Kanzake (Warmed Sake) Contest 2016 Gold Award
Size: 300ml
Location: CA Distribution
Brewery: Take no Tsuyu
Founded: 1858
Profile: A brewery hidden in a bamboo groove that came to be known as Take no Tsuyu.
Rice. Yeast. Koji. Water. Brewers. Nature. Each piece of the puzzle of their sake is sourced locally, from the best source possible, and brewing is all done sustainably and by hand.
Take no Tsuyu was named Eternally Best in Japan at the first All-Japan New Sake Competition.
