HITAKAMI NAKADORI DAIGINJO BLUE

Food Pairings: While it certainly can be had on it's own - would work beautifully with cooked shellfish - clams are the first to come to mind, but roasted oysters, steamed crab, cooked shrimps or lobster would all do well with this. Roasted winter vegetables would love this sake as well, cooked with a touch of color but not too hard. Also works well before or after a meal, or served together with Edomae style Tamago.

Tasting Notes: Round on the nose with the scent of concord grape, honeysuckle, sweet steamed rice, and ripe Asian pear. Incredibly well balanced on the palate - in envelops the entire mouth quickly, a touch of weight, gentle sweetness, and a reserved acidity. Less than 2000 bottles made in a year. Aged in-bottle completely undiluted, and what makes it into the bottle comes exclusively from the nakadori (middle) portion of the sake's pressing process, which is considered the best tasting, most delicate and elegant portion of the press. Finally, all the Yamada Nishiki used is Toku-A grade - the highest grade available of Hyogo's rice harvests - and is harvested in the famed fields of the famed fields of Yoshikawa.