This savory junmai daiginjo comes from the prefecture of Niigata, know for its awesome rice and water... two key ingredients of sake. It is rich and gamey with notes of cereal grains and raisins. With a little gentle warming it grows even more complex, aromatic and smooth.
This sake goes well with any protein but we particularly like it with a fine A5 steak.
Made with Koshi Tanrei milled to 50% remaining. Designed for premium ginjo and daiginjo grade sake, Koshi Tanrei is grown locally, exclusively for Niigata sake producers. This was one of the first Koshi Tanrei based sakes released in Japan.