Izumibashi: Junmai "Ebinagouchi" R4BY 1800ml

I

size: 1800ml

rice: Ebina-yamadanishiki

polished: 50/80%

nihonshudo: +18

Acid 1.8  Alc 16%

Izumibashi are one of the few Saké makers that grow their own rice, the Saké makers of Izumibashi follow the traditional cycle of a Saké maker’s life, of making Saké in the winter and growing rice in the summer. Ebinagouchi is their best rice field. The Ebinagochi Yamadanishiki is organically grown and produces a super dry Saké, tipping the scales at a whopping +18 on the SMV. For low polished sake it is not so heavy, the aroma is very reserved. At room temp it is quite sharp. This sake is made for and is best for "okan" (heated), quite hot too(58~60˚C) brings out more tangy acidity and umami, finish is clean and dry. Good for a lot of foods from grilled fish, meats(like yakitori) even oily foods like chinese.