Special sake rice produced by Hiroshi Makino, a rice farmer, is used in Chosei-gun, Chiba Prefecture. It was named “single rice field” because only one type of rice is used in Mr. Makino's field.
It has a taste that is nicely acidic to the mineral like wine, and it is recommended to drink it in a wine glass.
Sake made from “Gohyakumangoku,” a type of rice suitable for brewing sake, grown in Mr. Makino's rice fields. Gohyakumangoku is delicately made because it has a large heartbeat and is difficult to refine strongly. The flavor is complex and rich.
The brewery uses hard water, so the flavor contains many minerals. You can feel the finest acidity. Therefore, you can start pairing this sake with very many dishes.
Here we will experience a full-bodied sake with lots of white fruits and a hidden aroma of dry fruits. Very nice, rich in umami but with a very clean finish.
Brewery: Iwase Shuzo (Onjuku-machi,Chiba)
Type: Junmai Daiginjo
Rice: Gohyakumangoku
Polishing Ratio: 50%
Alcohol: 17%
Content: 720ml
Serve temperature: 8-16 °C
Goes well with: Fish, meat
Ingredients: Water, rice, koji, yeast
