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Kamikokoro Risshun-Asashibori(Okayama)
 |
Specially designated name | Junmai-Ginjo-shu |
|---|---|---|
| Type | row and undiluted | |
| Material Rice | Akebono | |
| Polishing ratio | ||
| Alcohol | 16度 | |
| Sake meter value | ||
| Acid Level | ||
| Amino Level | ||
| Rich / Light | ||
| Dry / Sweet | ||
| Taste Type |
| Specially designated name | Junmai-Ginjo-shu |
|---|---|
| Type | row and undiluted |
| Material Rice | Akebono |
| Polishing ratio | |
| Alcohol | 16度 |
| Sake meter value | |
| Acid Level | |
| Amino Level | |
| Rich / Light | |
| Dry / Sweet | |
| Taste Type |
| Brewed by | Kamikokoroshuzo.Co.,ltd |
|---|---|
| Production | Okayama |
| Brewing Method | |
| Sake Yeast | |
| Recommended temperature | cold |
Product Description
Sake Search Review
Kamikokoro Risshun-Asashibori, one of the sacred sakes, is freshly bottled on the morning of 4th February, the first day of spring.
It has an intense mellow, sweet and umami flavor. The Shimizu Hakuto’s rice mould used in creating the sake has a profound effect on the finished product. The light and crisp flavors are created by unpasteurized sake, which leaves your mouth feeling refreshed.
When you feel the vibe of spring, try it! You will enjoy the spring explosion!
[Food Pairing]“Konnyaku”
Konnyaku imbued with sweet and salty soy-based soup is sumptuous. As the sweetness is not overpowering, it stimulates your appetite.
The intense sweetness and umami flavor in Kamikokoro enhances the umami of the dish. Enjoy the trinity spreading over your tongue!
“Yuzu-shio tori-dango nabe”
It is a hearty stew made with chicken meatballs, Chinese cabbage, Japanese Shimeji mushroom, bean sprouts, Japanese mustard spinach and Tofu. It is a star dish in terms of the volume and variety of ingredients.
The chicken meatballs seasoned with Yuzu pepper are juicy and delicious.
The nicely-seasoned Japanese style soup is flavorsome. Why not drink it, rather than sipping?
Kamikokoro is the perfect sake to accompany the dish. Pairing with the sake, you will recognize that it intensifies the umami in the soup and all the ingredients. Also, Shimizu Hakuto’s subtle sweetness goes brilliantly with the vegetables’ sweetness.
