Sara Usukiri Junmai Ginjo Murokanamagenshu (彩來 うす霧 純米吟醸 無濾過生原酒)

Sara Usukiri is a limited edition lineup of the modern brand Sara, newly launched by Ryuichiro Kitanishi, the fifth-generation owner of Kitanishi Sake Brewery. Usukiri means thin mist, and it features a maximized texture typical of a raw, undiluted sake by leaving a fine amount of lees. Using Yamada Nishiki for the koji rice and Omachi for the kakemai, it is milled down to 50%. Through a precise fermentation process involving a blend of yeasts, the balance of aroma, sweetness, and acidity is scientifically designed. The physical impact of this sake begins with pear and muscat aromas that rise when poured. Upon tasting, the fine lees and micro-carbonation lead the attack, while the highly viscous, transparent sweetness typical of Omachi expands without heaviness. However, the true structural backbone lies in the sharp acidity around 2.0 and the 16% alcohol tension that dominate the latter half. The cool acidity instantly captures the expanding sweetness, physically slicing through it to create a smooth cut-off that leaves no powdery residue from the lees. Leaving only a citrus nuance and completely shattering any stickiness, this texture delivers a new strike structure for modern local sake.

Here are two pairings that will highlight the fresh and delicate flavors of Sara Usugiri Junmai Ginjo Muroka Nama Genshu. 1. Sea Bream Sashimi (鯛の刺身): The clean and transparent sweetness and delicate acidity of Sara Usugiri enhance the light and clean flavor of sea bream. In particular, the sake's subtle mineral nuances emphasize the sashimi's freshness and pairs perfectly with its smooth texture. The sake's refreshing finish cleanses the palate, helping you to enjoy the next piece of sashimi even more. 2. Grilled White Fish with Yuzu Ponzu: The delicate flavor of white fish balances the juicy fruity notes (pear, Muscat) of Sara Usugiri. The tangy acidity of the yuzu ponzu harmonizes well with the sake's sharp acidity tension, elevating the flavor. Additionally, the fish's lightness complements the sake's clean and dry finish, leaving the palate refreshed.