朝日酒造The rice used to brew sake has an enormous influence on its fragrance and taste. For this reason, the Asahi-Shuzo brewery, founded in 1830, works closely with local farmers to develop rice with the perfect qualities for sake brewing.
| Type of Sake: | Junmai daiginjo |
| Rice Variety: | Gohyakumangoku |
| Rice Polish Ratio/ABV: | 50% / 15% |
| Best Served: | Chilled, Room temp. |
A subtle aroma is followed by an aromatic body of melon, guava and orchard pear. The finish is crisp, sharp and clean, with white pepper and the heady scent of white flowers. Try with turbot, yellowtail sashimi or Mimolette cheese.
| Type of Sake: | Junmai ginjo |
| Rice Variety: | Gohyakumangoku and others |
| Rice Polish Ratio/ABV: | 55% / 15% |
| Best Served: | Chilled, Room temp., Warm |
A delicate aroma of white peach and cucumber, mellow and soft acidity with a hint of toasted cereal, ripe figs and pleasant astringency. The perfect accompaniment to deep fried dishes like kara-age or a deep-fried seafood platter.
| Type of Sake: | Ginjo |
| Rice Variety: | Gohyakumangoku |
| Rice Polish Ratio/ABV: | 55% / 15% |
| Best Served: | Chilled, Room temp., Warm |
This food friendly sake has a clean aroma of fennel, spearmint and subtle green apple. It has a spicy yet refreshing & crisp aftertaste, and pairs nicely with many dishes. It can be served at a variety of temperatures.
03 Jul 2019 - Food & Drink
04 Jul 2019 - Food & Drink
06 Jul 2019 - Food & Drink
03 Jul 2019 - Food & Drink
23 Jun 2019 - Food & Drink
