From the distributor:
“Made from 100% Yamadanishiki rice sourced in Saga Prefecture with a polishing rate of 60% (ginjo), this Tokubetsu sake is made using a special method.
Amabuki Shuzo are renowned for their usage of yeast sourced from flowers, and this sake utilises begonia yeast.
A clear, bright nose and flavours of ripe banana bread, white blossom, sugarcane and guava. Toasted cereal. Well balanced umami and acidity with a “kire” style crisp, clean finish.
Food pairing: sashimi, tempura, karaage”
