Suminoe Junmai Ginjo Kuranohana (墨廼江 純米吟醸 蔵の華)

Suminoe, named after the deity of water 'Suminoe no Kami', is a prestigious brewery that has been crafting clear and crisp sake since 1845 in the port city of Ishinomaki, Miyagi Prefecture, facing the Pacific Ocean. This 'Junmai Ginjo Kuranohana' is a proud sake with an 'All Miyagi' concept, utilizing Miyagi's prized Kuranohana sake rice milled to 55%, along with Miyagi yeast and local clear water. Aimed to perfectly complement the dining tables of a port city blessed with abundant seafood, it strives to be an elegant food-pairing sake that affectionately supports the flavors of the dishes rather than seeking to be overly flamboyant. Captivating the palates of sommeliers and sake enthusiasts, the true charm of this sake begins with the gorgeous, bright aromas of lychee and refreshing citrus that delightfully rise from the glass. Upon taking a sip, the round and soft attack typical of a Junmai Ginjo affectionately wraps the tip of the tongue, and the condensed, transparent umami unique to the Kuranohana rice elegantly blooms. The delicate and refreshing acidity around 1.5-1.7 affectionately embraces the sweetness of the rice that might otherwise feel heavy, concluding with a clean and dry finish provided by the +4.0 SMV. Thanks to its pleasant lingering finish that refreshes and clears the palate without interrupting the flow of the meal, it is a lovely sake to enjoy beautifully chilled alongside fresh seafood dishes.

Here are two pairings to enhance the delicate flavor of Suminoe Junmai Ginjo Kuranohana: 1. Oysters from Miyagi Prefecture: Fresh oysters from Miyagi Prefecture, the birthplace of Suminoe Junmai Ginjo, make a perfect regional pairing. The fresh sea scent and subtle sweetness of the oysters harmonize beautifully with the sake's clean sweetness. In particular, the unique minerality of oysters blends with the sake's refreshing acidity to further enrich the flavor. 2. Assorted White Fish Sashimi or Fresh Sushi: The clean and transparent profile typical of Suminoe pleasantly synchronizes with the delicate amino acids of white fish without altering them, while the refreshing finish, true to a port-town sake, affectionately washes away any fishiness to clear the palate.