Taste characteristics

This sake features a subtle fussiness reminiscent of sparkling wine and a refreshing aroma reminiscent of green apples and Muscat grapes, achieved by crossing Akita's traditional yeast AK-1 with the fragrant No. 1801. Its refreshing taste makes it perfect with toast. This sake boasts the delicate and noble quality of Akita Komachi, which won an award at an Akita Prefecture tasting contest, and leaves a subtle lingering aftertaste of the umami flavor of cooked rice.

Food Pairing

Seafood Sashimi and Carpaccio: Sea bream sashimi with kelp, flounder, halfbeak, shellfish (scallops, white clams, etc.) carpaccio.
The fruity aroma and the acidity of lemon create a lingering aftertaste. It also harmonizes well with the umami of the shellfish.

Light Japanese cuisine and soup: Sake-steamed white fish, clam soup, and seaweed soup.These are lightly flavored and not overly assertive, which brings out the richness of the sake.

Grilled・Grilled：Herb-grilled sea bass, salt-grilled tilefish, white fish with lemon and herb sauce.
The aroma of grilling and the accents of herbs and lemon do not clash easily with the aroma of alcohol.

Fried foods: shrimp, white fish tempura, vegetable tempura

Creative and fusion cuisine: Marinated seafood, Asian ceviche, dishes with citrus sauces

Fruit dessert style: White peach sorbet, frozen pear dessert, citrus dessert (moderately sweet)