IZUMIBASHI TOKUSEN KIMOTO JUNMAI DAIGINJO

Food Pairings: Seafood, Vegetables, Soy-Simmered Dishes, Uni/Sea Urchin, Oden, Foods with solid Umami.

Tasting Notes: A Junmai Daiginjo sake made using the traditional Kimoto-zukuri method and with Izumibashi-grown Yamada Nishiki rice polished to 40%. It has a mild aroma of ripe apples, orange blossoms, and jackfruit with a gentle sweetness and a smooth umami finish on the palate. The juicy acidity is veiled by its full mouthfeel, bouncy texture, and hints of straw.