Product Details

Rice variety: Yamada Nishiki, Toyo Nishiki and Hitomebore

Sweet or dry: Medium dry

Body: Medium to full

Acidity*: 1.3

Sake Meter Value +4

Amino acids**: 1.0

Food Pairing: Fish and chips, Scallops, Seafood pasta, Salt and pepper squid

Serving temp: Chilled to Room Temperature

Dietary: No sulfites, no preservatives. vegetarian, vegan

The Brewery

Urakasumi

Urakasumi, located in the town of Shiogama, Miyagi prefecture, on Japan's North East coast, translates in English as “Misty Bay” (ura is “bay” and kasumi is “mist”), simply capturing its picturesque seaside surroundings.

At a glance:

• 195 year old, 13th generation family-run brewery

• 37 Gold Prizes in Annual Japan Sake Awards & won more Gold Prizes than any other sake producer in Japan.

• Medalled every year in the London IWC (International Wine Challenge) since 2007

• Painstakingly rebuilt after being devastated by the Great East Japan Earthquake in 2011

*Higher acidity generally indicates a drier, thicker flavour, whereas lower acidity generally indicates a sweeter/crisp flavour.

**Amino Acid indicates the level of Umami. Higher amino acid content generally means a richer taste; less amino acid generally means light and sophisticated taste.