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This sake was made with the kimoto method to form natural lactic acid and then was spontaneously fermented by using the ambient yeast in the brewery. The sake that was produced ,as a part of a brewing challenge within Kazuma Sake brewery, had a character with high acidity which contained more malic acid than was expected. When the sake was tasted by a panel of sake enthusiasts, they really enjoyed the high acidity and taste, and the decision was made to produce it for pairing with chicken because of its unique flavour profile which marries well with rich chicken meat and skin.

The aromas are fruity – think custard apple, papaya, banana with some cream and nashi pear. The palate has a beginning in the fruit zone then there is unexpected acid and savoury umami sweeping across your mouth with an almost burnt caramel bitterness on the finish. A sake that’s works well chilled down and served with barbecued food.

  • Brewery: KAZUMA SHUZO
  • Region: Ishikawa
  • Classification: Junmai 
  • %ALC/VOL: 17%
  • Rice: Gohyakumangoku 
  • Rice Polishing Ratio: 60%
  • SMV: +4
  • Serve: Cold
  • Matching Food: Chicken – chicken thigh, chicken skin, yakitori, chicken cooked with spicey, sesame, teriyaki, or creamy mushroom sauce.

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