The Sake pressed out at the very beginning of the pressing process is 'Arabashiri'. The middle of the process producers 'Nakadare', and the end 'Seme'. 'Nakadare' is the best Sake. This Sake has very rich taste and gentle peach flavour. Good for start of the dinner.
The aroma is rice overlaid with melon and peach. The flavour is dry, rice with faint hints of lychee leaving a piquant aftertaste reminiscent of rocket or cress. At 40c piquancy is enhanced and the flavours are blended into a delicious dry, burst on the palate.
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