Junmai Ginjo Nogomi Arata Ai (純米吟醸 能古見 新 藍)

Nogomi Arata Ai is technically engineered using a special yeast with a maximized capacity for producing malic acid. Although it possesses a dense sweetness reflected in its SMV of -8, the exceptionally high acidity of 2.3 balances the sugars perfectly, resulting in a refreshing rather than cloying sweetness. The low 14% ABV enhances sessionability, while the palate experiences an explosion of juicy green apple and La France pear flavors. The indigo (Ai) label, handcrafted using the 'Hikihaku' technique of Kyoto Nishijin weaving, visually represents the product's artistic value and modern sensibility. It is a next-generation weapon for Baba Shuzojo, capable of appealing to wine enthusiasts beyond the traditional sake category.

1. Ebi Tempura with Tentsuyu Sauce: The savory flavor of crispy, deep-fried shrimp pairs exquisitely with the subtle sweetness of 'Junmai Ginjo Nogomi Arata Ai'. The saltiness and umami of the tentsuyu sauce gently embrace the sake's acidity, cleansing the palate of the tempura's richness. The sake's apple and pear aromas reduce the oiliness of the fried dish, adding freshness. 2. Greater Amberjack (Kanpachi) Sashimi: The distinctively rich, oily flavor and chewy texture of Greater Amberjack harmonize perfectly with the complex flavors of 'Junmai Ginjo Nogomi Arata Ai'. The sake's refreshing acidity cuts through the fattiness of the amberjack, while its subtle sweetness enhances the fish's umami. The sake's minerality accentuates the sashimi's freshness, providing a clean finish.