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A sake specifically designed to pair with fish, and this is celebrated with the production of this unique label, which was contributed to by multiple restaurant chefs drawing images of their favourite seafood. The sake has Ginjo aromas of nashi pear, green melon, apple and lemon citrus and on the palate has a soft, medium body with great minerality and balance. The finish is very cleansing and refreshing and would be particularly good with fattier, richer fish like bonito, tuna and mackerel.

Serve chilled and in a glass designed to capture the clean aromatics of this sake.

The term Sakana traditionally refers to food served with sake and comes from the words saka (sake) and na (side dish). Salted dried fish and salted fish roe were a popular choice for dishes to accompany sake so over the years the term sakana also evolved to mean “fish”.

This sake is made with Hidahomare rice which is the signature rice varietal of Gifu prefecture where Nakashima brewery is based. This rice is cultivated at high altitude up in the Takayama mountain range about 800 meters above sea level.

  • Region: Gifu
  • Classification: Junmai Ginjo
  • %ALC/VOL: 15%
  • Net Volume: 720ml
  • Rice: Hidahomare Rice
  • Rice Polishing Ratio: 60%
  • SMV:  1
  • Serve: Cold
  • Matching: Sashimi, Sushi, Shellfish, Grilled Snapper, Grilled Mackerel, Dashi-based dishes

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