DETAILS
| Grade | Honjozo |
| Polishing Ratio | 62% |
| Rice Type |
Gohyaku Mangoku |
|
Alcohol |
15.5% |
| Prefecture |
Niigata |
| Brewery |
Kiminoi Shuzo |
SAKE SWEETNESS
DESCRIPTION
Nose of mild rice sweetness, straw, vanilla and cedar. Flavour-forward on the palette with a ripe acidity and full rice sweetness.
SOMMELIER'S NOTES
Full-flavoured Honjozo that is excellent drunk both chilled and warmed.
AWARDS
IWC Sake 2016 - Silver Medal
SingaporeOverall - Good sake. Made from local �from Niigata prefecture with a lot of ❄️ water instead of the usual Yamadanishiki � or Gohyakumangoku �, the sake is rich in aroma with a hint of melon and steam � . With a Seimai Buai of 62%, it can be considered as a Ginjo grade sake. The light body and medium dry texture is great with pan sear salmon fillet and stir fry. Served around Hana Bie and Suzu Hie 12 degree, it enhances the favour of the fatty salmon, making it more tasty. It’s also an easy to drink � with lots of aroma and also recommended for as an evening �while chilling out.
SingaporeRice - Local � from Niigata prefecture Color - Colorless Aroma - Melon, steam rice, almonds nutty Taste - Light Umami - Light First impression - Lively Body - Light Sweetness - Medium dry Tail/length - Short Overall - Good sake. Made from local �from Niigata prefecture with a lot of ❄️ water instead of the usual Yamadanishiki � or Gohyakumangoku �, the sake is rich in aroma with a hint of melon and steam � . With a Seimai Buai of 62%, it can be considered as a Ginjo grade sake. The light body and medium dry texture is great with pan sear salmon fillet and stir fry. Served around Hana Bie and Suzu Hie 12 degree, it enhances the favour of the fatty salmon, making it more tasty. It’s also an easy to drink � with lots of aroma and also recommended for as an evening �while chilling out.
SingaporeI first tried this sake at Tomi Sushi Katong, they use it as warm sake. Very nice!