Okunomatsu Sakura Daiginjo Sake - 720 ml
Okunomatsu Sakura Daiginjo originates from Nihonmatsu City in the Fukushima Prefecture of Japan. Produced by the historic Okunomatsu Shuzo (founded in 1716), this sake is a "Sakura Label" Daiginjo, crafted to be highly aromatic and refined. Unlike "Junmai" versions, this Daiginjo includes a very small amount of brewer's alcohol added during the final stages of fermentation, a traditional technique used to "lift" and intensify the floral and fruity aromatics.
Description
This sake is brewed using the regional Gohyaku Mangoku rice, which is prized for creating clean, light, and refreshing flavor profiles.
Aroma: An elegant and pronounced bouquet featuring notes of vanilla, tropical fruit, and toasted cashews, with floral hints of cherry blossoms (sakura) and a touch of anise.
Palate: It is medium-bodied and dry, offering complex layers of papaya custard, pineapple sorbet, and coconut water. It maintains a balanced sweetness that transitions into a salted, radish-tinged finish.
Technical Profile: The rice is polished to 50%. It has an alcohol content of approximately 15.4%, a Sake Meter Value (SMV) of +5 (indicating dryness), and an acidity level of 1.3.
Food Pairing
The dry and fruity nature of Sakura Daiginjo makes it an excellent match for a variety of refined and savory dishes.
Seafood: Pairs perfectly with garlic shrimp, fresh sashimi, and salmon steaks.
Rich Meats: The sake’s clean finish and subtle saltiness complement the richness of pork belly.
Appetizers: Excellent alongside fresh spring rolls or soft, creamy cheeses like Brie or Camembert.
Pasta: Its balanced acidity also makes it a surprising but successful companion for light pasta dishes.
Serving Tip: It is best enjoyed well-chilled in a wine glass or a flute to fully capture the "Sakura" floral notes and tropical aromatics.
Okunomatsu Sakura Daiginjo originates from Nihonmatsu City in the Fukushima Prefecture of Japan. Produced by the historic Okunomatsu Shuzo (founded in 1716), this sake is a "Sakura Label" Daiginjo, crafted to be highly aromatic and refined. Unlike "Junmai" versions, this Daiginjo includes a very small amount of brewer's alcohol added during the final stages of fermentation, a traditional technique used to "lift" and intensify the floral and fruity aromatics.
Description
This sake is brewed using the regional Gohyaku Mangoku rice, which is prized for creating clean, light, and refreshing flavor profiles.
Aroma: An elegant and pronounced bouquet featuring notes of vanilla, tropical fruit, and toasted cashews, with floral hints of cherry blossoms (sakura) and a touch of anise.
Palate: It is medium-bodied and dry, offering complex layers of papaya custard, pineapple sorbet, and coconut water. It maintains a balanced sweetness that transitions into a salted, radish-tinged finish.
Technical Profile: The rice is polished to 50%. It has an alcohol content of approximately 15.4%, a Sake Meter Value (SMV) of +5 (indicating dryness), and an acidity level of 1.3.
Food Pairing
The dry and fruity nature of Sakura Daiginjo makes it an excellent match for a variety of refined and savory dishes.
Seafood: Pairs perfectly with garlic shrimp, fresh sashimi, and salmon steaks.
Rich Meats: The sake’s clean finish and subtle saltiness complement the richness of pork belly.
Appetizers: Excellent alongside fresh spring rolls or soft, creamy cheeses like Brie or Camembert.
Pasta: Its balanced acidity also makes it a surprising but successful companion for light pasta dishes.
Serving Tip: It is best enjoyed well-chilled in a wine glass or a flute to fully capture the "Sakura" floral notes and tropical aromatics.
Description
Okunomatsu Sakura Daiginjo originates from Nihonmatsu City in the Fukushima Prefecture of Japan. Produced by the historic Okunomatsu Shuzo (founded in 1716), this sake is a "Sakura Label" Daiginjo, crafted to be highly aromatic and refined. Unlike "Junmai" versions, this Daiginjo includes a very small amount of brewer's alcohol added during the final stages of fermentation, a traditional technique used to "lift" and intensify the floral and fruity aromatics.
Description
This sake is brewed using the regional Gohyaku Mangoku rice, which is prized for creating clean, light, and refreshing flavor profiles.
Aroma: An elegant and pronounced bouquet featuring notes of vanilla, tropical fruit, and toasted cashews, with floral hints of cherry blossoms (sakura) and a touch of anise.
Palate: It is medium-bodied and dry, offering complex layers of papaya custard, pineapple sorbet, and coconut water. It maintains a balanced sweetness that transitions into a salted, radish-tinged finish.
Technical Profile: The rice is polished to 50%. It has an alcohol content of approximately 15.4%, a Sake Meter Value (SMV) of +5 (indicating dryness), and an acidity level of 1.3.
Food Pairing
The dry and fruity nature of Sakura Daiginjo makes it an excellent match for a variety of refined and savory dishes.
Seafood: Pairs perfectly with garlic shrimp, fresh sashimi, and salmon steaks.
Rich Meats: The sake’s clean finish and subtle saltiness complement the richness of pork belly.
Appetizers: Excellent alongside fresh spring rolls or soft, creamy cheeses like Brie or Camembert.
Pasta: Its balanced acidity also makes it a surprising but successful companion for light pasta dishes.
Serving Tip: It is best enjoyed well-chilled in a wine glass or a flute to fully capture the "Sakura" floral notes and tropical aromatics.
