Kankoubai FUYU Shirokuma Usunigori Nama (寒紅梅 FUYUしろくま 純米(吟醸)生酒 うすにごり)

Kankoubai Shuzo is a brewery in Tsu, Mie Prefecture, that gained nationwide fame for its plum wine before bringing innovation to its sake brewing, including industry-academia collaborations with Mie University students, to present a captivating lineup. This 'FUYU (Winter) Shirokuma Usunigori' is the flagship star decorating the winter season among their limited seasonal series, which features cute animals on the labels according to the four seasons. Brewed using rice like Gohyakumangoku milled to 60% and No. 7 Yeast, it is bottled as an Usunigori (lightly cloudy) unpasteurized sake, leaving a faint amount of lees like fallen snow, perfectly sealing in the vibrant energy of a newly pressed sake. According to global enthusiasts and sommeliers, the charm of this sake begins with the bright aromas of muscat and green apple, along with a comforting, sweet melon scent derived from the lees, affectionately rising when poured. Upon taking a soft sip, the popping micro-carbonation (pichi-pichi) unique to freshly pressed raw sake pleasantly awakens the tip of the tongue, followed by the silky texture of the Usunigori and a juicy, affectionate fruity sweetness elegantly blooming in the mouth. The distinct and refreshing acidity created by the No. 7 Yeast neatly embraces the texture of the lees that might otherwise feel too sweet, beautifully concluding with a zesty, pleasant lingering finish that gently cleanses the palate. Cute and affectionate like a white polar bear, yet never missing its excellent balance as a food-pairing sake, it is an absolutely lovely winter sake.

Kankoubai Fuyu Shirokuma Usunigori is a Junmai Ginjo sake characterized by its fresh fruit aromas and soft texture. To highlight these characteristics, I recommend the following pairings: 1. Shimesaba (Vinegared Mackerel): Shimesaba, a traditional Japanese dish of mackerel pickled in vinegar, provides a unique umami and acidity that balances the sake's subtle sweetness and lactic acidity. The oily richness of Shimesaba also pairs well with the sake's clean finish, refreshing the palate. 2. Sukiyaki or Yellowtail Shabu-shabu: The comforting and juicy sweetness unique to Usunigori creates a wonderful harmony with sweet and savory soy sauce-based broths or seasonal fatty yellowtail, while the refreshing acidity of No. 7 Yeast gently cleanses the heaviness in the mouth, making the next bite even more enjoyable.