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The name of this sake in Japanese - Betsu Atsurae can be interpreted to mean ‘specially made to order’ or ‘an exceptional sake’. It was made from rice grown by the brewery in the Kurodasho area of Hyogo prefecture which has been polished to 35% of the original rice grain size. Polishing to this level still allows some expression of umami and acidity to be present in the sake and this is a feature of Betsu Atsurae which opens with rice derived mineral notes, citrus and stone fruit – nectarine and white peach.

With time in the glass some spice and a touch of coriander seed develops. On the palate this sake is refinement showing tension from acidity and emerging umami on the finish. Smooth and definitely luxe this sake is designed to be low on residual sugar so the combination of minerality, acidity and balanced umami come to the fore on the long finish. This sake is particularly satisfying and cleansing with food containing more fat content or oil. It is great served with caviar or wagyu and is very flexible with serving temperature, maintaining its structure even when served at warmer room temperatures. Single in-bottle pasteurisation and for this reason it is best stored refrigerated, and after opening, to preserve condition.

  • Region: Nagoya
  • Classification: Junmai Daiginjo
  • %ALC/VOL:  16%

  • Net Volume:  720 ml
  • Rice: Yamada Nishiki Rice grown in Kurodasho area, Hyogo Prefecture.
  • Rice Polishing Ratio: 35%
  • SMV: Undisclosed
  • Serve: Between 10 - 20°C, in wine glass
  • Matching Food: Fatty Meat e.g. Wagyu Beef, Lamb, Pork Cutlet; Caviar, Lobster, Sea Urchin and Prawns, Soft Cheese, Mushrooms

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