Kuromatsu Hakushika Ginjo Namachozoshu (特撰 黒松白鹿 吟醸生貯蔵酒)

Tokusen Kuromatsu Hakushika Ginjo Namachozoshu is a Ginjo-class sake crafted by polishing rice down to 60%, utilizing 'Miyamizu', the famous water of Nishinomiya. It preserves a refreshing Ginjo aroma through the Namachozoshu method, where the sake is aged at low temperatures in its raw state and undergoes a single pasteurization only at bottling. The most prominent structural characteristics of this sake are its overwhelming clarity and sharp finish. When poured, gorgeous Ginjo aromatics of melon and floral notes graze the nose, starting with a water-like clear texture thanks to its light 13-14% ABV. Inside the mouth, a plump rice umami lightly expands, but right after swallowing, the structural alcohol completely severs any residual sugar. This articulate finish, where the initial flamboyant fruit aromatics disappear sharply in an instant without lingering, secures an extremely broad pairing range from meat to seafood.

Pairing Recommendations: 1. Cold Pork Salad or Chicken Nanbanzuke (Sweet and Sour Vinegar Marinade): The clean and refreshing flavor of Kuromatsu Hakushika Ginjo Nama Chozo-shu wash away the meat's oiliness without feeling heavy, instantly restoring the palate's balance without clashing with the acidity of the vinegar. 2. Asparagus Wrapped in Bacon: The ginjo sake's refreshing aroma and clean alcohol balance the freshness of asparagus and the savory flavor of bacon. The sake's subtle melon and delicate floral aromas further enhance the aroma of the asparagus, and the clean alcohol washes away the greasy taste of the bacon, leaving a refreshing finish. Also, the sake's subtle umami deepens the flavor of the bacon.