A kimoto junmai from the Hojobetsu series, made entirely with rice from the areas of Yasuda and Torigoe of Kashiwazaki province, which has been grown together by the farmers and one of the brewers, Mr Yajima Mamoru. The Yasuda and Torigoe areas are not only extremely close to the brewery, but are also quite hard to farm, and consequently this is a sake that can be produced only in small batches.

TYPE: Kimoto junmai sake

COLOUR: Pale lemon green

OUR TASTING NOTES: On the nose, apple compote, white grapes, malted barley, miso. This sake is richly umami-ful, with more malted barley notes on the palate, together with almond milk, elderflower cream soda. When warmed up, winter spices come up on the nose and stone fruits on the palate, with more acidity and more intense umami coming back in the finish. 

FOOD PAIRING: Roast pork with apple sauce; spicy butternut squash soup; Japanese breakfast (rice, miso soup, tamago-yaki and pickles). When warmed up, try pairing it with a warm apple pie served with vanilla ice cream. 

SERVING SUGGESTIONS: Serve chilled (8-12 ºC), at room temperature or warmed up (40-50 ºC)

STORAGE: Store in a dry and cool place. Avoid direct sunlight.

Japanese name: 圃場別 安田鳥越
Brewery: Abe Sake Brewery / Abe Brewery / Abe Shuzo (Niigata prefecture)
Size: 720 ml
ABV: 15%
Rice polishing rate: undisclosed
Ingredients: water, Etsutanrei rice (Yasuda and Torigoe, Niigata), koji, yeast