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Producer: Ooki Daikichi Honten
Prefecture: Yabu-kimachi, Fukushima
Seimaibuai (Polishing): 60%
Tasting Note: "Notes of mushroom, dry grass, mint and oats followed by concentrated earthiness, raspberry, brown sugar, anise and mint on the palate."
About the Producer:
"At Ooki Daikichi, they take pride in the making of sake with all traditional, natural ingredients, no additives or preservatives, and only sustainably farmed rice. These sake are made in a very traditional yamahai style, using only the natural yeast that has accumulated over many years. The resulting sake yields high levels of amino acids and the flavors are packed with umami. Additionally this brewer ages the sake individually until it has reached a perfect balance. The sake enhances the scent and taste of the food, as well as creating a softer mouth feel. Compared to other sake, his cooking sake contains 5 times the amino acids, and can be used in a variety of worldwide cuisine."
Ideal Temperature: Chilled
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