Okunomatsu Shuzo Adatara Ginjo Sake - 720 ml
Okunomatsu Shuzo Adatara Ginjo originates from Nihonmatsu City in the Fukushima Prefecture of Japan. Established in 1716 by a samurai family, the Okunomatsu brewery has a history spanning over 300 years and is currently led by the 19th generation of the Yusa family. The sake is named after Mount Adatara, which provides the brewery with pure subsoil water that has filtered through the earth for roughly 40 years. The brewery’s brewmaster, Keiichi Tonokawa, is one of the most decorated living tojis in Japan.
Description
This Ginjo is designed to be an accessible, high-quality "every night" sake that balances traditional craftsmanship with modern innovation.
Aroma: A complex and lively bouquet featuring notes of honeysuckle, jasmine, peach, and distinctive ripe pear, with faint hints of dried pineapple.
Palate: It offers a satin-like, silky texture and a medium body. Expect flavors of ripe stone fruits, green apple, and melon, finishing with a subtle, clean crispness.
Technical Profile: Brewed using local Tohoku rice polished to 60%, it has an alcohol content of 15% to 15.
Food Pairing
Adatara Ginjo is highly versatile and is noted for its ability to pair with both light appetizers and savory main courses.
Seafood & Salads: Complements poached white fish, grilled oysters, steamed clams, and zesty Caesar or green salads.
Savoury Classics: Pairs exceptionally well with chicken yakitori, miso-based dishes, and vegetable tempura.
Cheese & Dips: Its bright acidity and fruit notes stand up well to creamy dips and a variety of hard cheeses.
Serving Tip: To fully appreciate its award-winning aromatics and silky mouthfeel, it is best enjoyed well-chilled in a wine glass or a traditional sake glass.
Okunomatsu Shuzo Adatara Ginjo originates from Nihonmatsu City in the Fukushima Prefecture of Japan. Established in 1716 by a samurai family, the Okunomatsu brewery has a history spanning over 300 years and is currently led by the 19th generation of the Yusa family. The sake is named after Mount Adatara, which provides the brewery with pure subsoil water that has filtered through the earth for roughly 40 years. The brewery’s brewmaster, Keiichi Tonokawa, is one of the most decorated living tojis in Japan.
Description
This Ginjo is designed to be an accessible, high-quality "every night" sake that balances traditional craftsmanship with modern innovation.
Aroma: A complex and lively bouquet featuring notes of honeysuckle, jasmine, peach, and distinctive ripe pear, with faint hints of dried pineapple.
Palate: It offers a satin-like, silky texture and a medium body. Expect flavors of ripe stone fruits, green apple, and melon, finishing with a subtle, clean crispness.
Technical Profile: Brewed using local Tohoku rice polished to 60%, it has an alcohol content of 15% to 15.
Food Pairing
Adatara Ginjo is highly versatile and is noted for its ability to pair with both light appetizers and savory main courses.
Seafood & Salads: Complements poached white fish, grilled oysters, steamed clams, and zesty Caesar or green salads.
Savoury Classics: Pairs exceptionally well with chicken yakitori, miso-based dishes, and vegetable tempura.
Cheese & Dips: Its bright acidity and fruit notes stand up well to creamy dips and a variety of hard cheeses.
Serving Tip: To fully appreciate its award-winning aromatics and silky mouthfeel, it is best enjoyed well-chilled in a wine glass or a traditional sake glass.
Description
Okunomatsu Shuzo Adatara Ginjo originates from Nihonmatsu City in the Fukushima Prefecture of Japan. Established in 1716 by a samurai family, the Okunomatsu brewery has a history spanning over 300 years and is currently led by the 19th generation of the Yusa family. The sake is named after Mount Adatara, which provides the brewery with pure subsoil water that has filtered through the earth for roughly 40 years. The brewery’s brewmaster, Keiichi Tonokawa, is one of the most decorated living tojis in Japan.
Description
This Ginjo is designed to be an accessible, high-quality "every night" sake that balances traditional craftsmanship with modern innovation.
Aroma: A complex and lively bouquet featuring notes of honeysuckle, jasmine, peach, and distinctive ripe pear, with faint hints of dried pineapple.
Palate: It offers a satin-like, silky texture and a medium body. Expect flavors of ripe stone fruits, green apple, and melon, finishing with a subtle, clean crispness.
Technical Profile: Brewed using local Tohoku rice polished to 60%, it has an alcohol content of 15% to 15.
Food Pairing
Adatara Ginjo is highly versatile and is noted for its ability to pair with both light appetizers and savory main courses.
Seafood & Salads: Complements poached white fish, grilled oysters, steamed clams, and zesty Caesar or green salads.
Savoury Classics: Pairs exceptionally well with chicken yakitori, miso-based dishes, and vegetable tempura.
Cheese & Dips: Its bright acidity and fruit notes stand up well to creamy dips and a variety of hard cheeses.
Serving Tip: To fully appreciate its award-winning aromatics and silky mouthfeel, it is best enjoyed well-chilled in a wine glass or a traditional sake glass.
