With fruit aromas close to grapes with some notes of banana, coconut and cereals, this Junmai type saké has a harmonious and delicate acidity on the palate.
Its deep flavors can be discovered and enjoyed at different temperatures, depending on each person's taste and the dishes associated with it.

POLISHING: 70% (means 30% of the rice has been removed)
COLOR : slightly yellow
NOSE : fruity, elderberry
MOUTH : nougat, ripe grapes
FINAL : rose petal

Food Pairing : cheese (comté), white meats, mushrooms, tofu

Consume : at room temperature. warm

The Junmai category corresponds to sake traditionally produced from a mixture of rice, water and koji (Koji is cooked rice and/or soy that has been inoculated with a fermentation culture, Aspergillus oryzae, which allows alcoholic fermentation). Furthermore, no distilled alcohol was added. On the other hand, the rice polishing rate is at the discretion of the producer.

THE HOUSE OF SAKE MORIKAWA SHUZO

The Morikawa sake house founded in 1887 is managed by Mr. Tomonori MORIKAWA, 7th generation of the name. It extracts underground water from Mount Noro (Setonaikai National Park), extremely soft (poor in minerals), but mysteriously “strong”, which makes the saké produced as delicious, hot as it is fresh, revealing ever more flavors and aromas. deep as you taste them.