Umami and acidity
One of the three versions of Yamadanishiki polished above 50 percent, the border after which the notes of toasted undergrowth cereals and mushrooms are erased in favor of great freshness. Tertiary aromas will also take a special place. White pepper or anise will share the nose with a few discreet esters.
This rice offers unlimited possibilities due to its ability to be highly polished. Like a diamond whose complexity reveals itself as you get closer to its heart.
35 percent is the stage where the rice umami still expresses itself, with taut acidity, which explains the fiery feeling in the mouth from the start.
The residual sugar content has been deliberately reduced, which gives the sake a great clarity.
If the sakes generally come in support of the dishes they accompany, this one competes with them and therefore requires a vis-à-vis as robust: a little fatty meat or a bulky caviar.