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Description
Yamada Nishiki at 60% polish is brewed in spring, pasteurized once, and matured through summer before release as a hiyaoroshi in autumn, a seasonal practice that allows the sake to develop a settled umami and rounded character. The resulting tokubetsu junmai carries a concentrated, savory depth that softens the freshness of the original pressing into a mellow, food-friendly profile.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Tokubetsu Junmai?
Special pure rice sake with distinctive character and depth.
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Mourishuzo Co.
Fukui
We use plenty of home groundwater with a wide variety of water, and we will love the old -fashioned handmade, and bring the motto of Wako good sake.
Est.1938
BrandSari
Address36-29 Togo Nike Town Fukui Fukui
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
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★★★★☆
Traditional balance ideal for Japanese cuisine
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Shabu-shabu
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★★★★☆
Traditional balance ideal for Japanese cuisine
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Mixed Hot Pot
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★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
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★★★★☆
Traditional balance ideal for Japanese cuisine
5
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
6
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Simmered Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Oden
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine