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Description
Elaborado con 100 % de arroz Akebono cultivado en Okayama y molido al 73 %, este genshu se embotella sin dilución a más del 19 % de alcohol. El agua extraída del acuífero del río Ashimori, fuente del famoso asedio por inundación de Toyotomi Hideyoshi, sustenta un sake reconocido con el premio Hoo por cuarenta años consecutivos de primeros premios en el Concurso Prefectural Jizake de Okayama.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
🥈
Yakitori (Tare)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
🥉
Sukiyaki
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
4
Grilled Eel
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
5
Saikyo-zuke Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
6
Simmered Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
7
Oden
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
8
Shabu-shabu
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine