Hakuro Suishu "Fairy" Junmai Ginjo Genshu
Tasting Notes
A well-balanced sake with pleasing notes created by natural amino acids alanine and glutamic acid, peptide ornithine, and oligosaccharide panose, which is generated only when brewing fully fermented sake by hand. The mild aroma of oranges, neroli, and asian pear invite you in for a sip. Rich umami blooms on the palate and lingers, with a refreshing finish down to the last sip.
Overview
Food Pairings:
- Seafood: Grilled, Steamed, Cured, or Raw Seafood, Oysters or Scallops Al Ajillo, Caviar, Chowder, Soup, Gumbo, Risotto
- Cheese: Blue Cheese, Gorgonzola, Camembert, Mozzarella
- Dips/Sauces: Guacamole, Bagna Cauda, Olive Oil, Soy Sauce
- Other: Keema & Green Curry, Escargot, Foie Gras, Caesar Salad, Duck, Pork, Steak, Tofu, Fresh Spring Rolls, Yakitori
Awards:
- Japan Kanzake (Warmed Sake) Contest 2016 Gold Award
Specifications
Class: Junmai Ginjo
Rice: Unclassified
Style: Genshu
Rice-Polishing Ratio: 55%
ABV: 17%
Size: 300ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
A well-balanced sake with pleasing notes created by natural amino acids alanine and glutamic acid, peptide ornithine, and oligosaccharide panose, which is generated only when brewing fully fermented sake by hand. The mild aroma of oranges, neroli, and asian pear invite you in for a sip. Rich umami blooms on the palate and lingers, with a refreshing finish down to the last sip.
Overview
Food Pairings:
- Seafood: Grilled, Steamed, Cured, or Raw Seafood, Oysters or Scallops Al Ajillo, Caviar, Chowder, Soup, Gumbo, Risotto
- Cheese: Blue Cheese, Gorgonzola, Camembert, Mozzarella
- Dips/Sauces: Guacamole, Bagna Cauda, Olive Oil, Soy Sauce
- Other: Keema & Green Curry, Escargot, Foie Gras, Caesar Salad, Duck, Pork, Steak, Tofu, Fresh Spring Rolls, Yakitori
Awards:
- Japan Kanzake (Warmed Sake) Contest 2016 Gold Award
Specifications
Class: Junmai Ginjo
Rice: Unclassified
Style: Genshu
Rice-Polishing Ratio: 55%
ABV: 17%
Size: 300ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
A well-balanced sake with pleasing notes created by natural amino acids alanine and glutamic acid, peptide ornithine, and oligosaccharide panose, which is generated only when brewing fully fermented sake by hand. The mild aroma of oranges, neroli, and asian pear invite you in for a sip. Rich umami blooms on the palate and lingers, with a refreshing finish down to the last sip.
Overview
Food Pairings:
- Seafood: Grilled, Steamed, Cured, or Raw Seafood, Oysters or Scallops Al Ajillo, Caviar, Chowder, Soup, Gumbo, Risotto
- Cheese: Blue Cheese, Gorgonzola, Camembert, Mozzarella
- Dips/Sauces: Guacamole, Bagna Cauda, Olive Oil, Soy Sauce
- Other: Keema & Green Curry, Escargot, Foie Gras, Caesar Salad, Duck, Pork, Steak, Tofu, Fresh Spring Rolls, Yakitori
Awards:
- Japan Kanzake (Warmed Sake) Contest 2016 Gold Award
Specifications
Class: Junmai Ginjo
Rice: Unclassified
Style: Genshu
Rice-Polishing Ratio: 55%
ABV: 17%
Size: 300ml