Tasting and Pairing
Using the contract-grown rice “Kura no Hana,” the brewery polished the rice in-house for 350 hours to achieve an unprecedented 7% polishing ratio, pushing the limits of sake production techniques. At such a high level of polishing, koji-making becomes extremely challenging, making it difficult to extract umami from the koji itself. However, NIIZAWA KIZASHI successfully draws out approximately 1.5 times the rice-derived umami compared to “Zankyo Super 7,” which is polished to the same 7% ratio. Finished with a glucose level between that of “NIIZAWA” and “Zankyo Super 7,” this sake has a youthful character. Its clear sweetness and elegant profile make it an excellent choice for enjoying both now and after some aging.
Food Pairing
Caviar, Sea bream cured with kelp, Fatty white fish sashimi, Seasonal shellfish, Beef tongue, Vichyssoise
Best served at
5-10℃
Best served in
Large wine glass
Specifications
Alcohol
16
%
Polishing Ratio
7
%
Rice
Kura no Hana
Water
Underground Water from Mt.Zao
Retail Price
¥50,000 (720ml)
