Potari Potari Kirinzan Gohyakumangoku (ぽたりぽたりきりんざん 五百万石)

Kirinzan is the flagship brand of Kirinzan Shuzo, located in the Oku-Aga region of Niigata Prefecture, and is synonymous with the traditional, dry "Karakuchi" sake that represents Niigata. Among its offerings, "Potari Potari" translates to the "drip, drip" of freshly pressed sake, representing a seasonal Nama Genshu (unpasteurized, undiluted sake) released exclusively in winter. Brewed with 100% Gohyakumangoku sake rice cultivated through the sweat and labor of the brewery staff themselves, it is milled down to 55%. Bottled without any pasteurization or dilution, it perfectly captures the popping, vibrant energy unique to newly brewed sake (Shinshu). According to global enthusiasts and sommeliers, the charm of this sake begins with the gorgeous aromas of fresh muscat, green apple, and a subtle Ramune (soda) nuance that delightfully rise when poured. Upon a smooth sip, the micro-carbonation typical of freshly pressed raw sake pleasantly tickles the tip of the tongue, and the weighty yet juicy umami provided by the 17% undiluted volume elegantly blooms in the mouth. Built upon Kirinzan's traditionally dry structural backbone, the +2.0 SMV and 1.6 fresh acidity affectionately intertwine, neatly cleansing the palate with a pleasant bitterness. Thanks to its refreshing lingering finish that awakens the winter palate, it is a lovely sake to enjoy beautifully chilled alongside seasonal dishes.

Potari Kirinzan Gohyakumangoku is a Junmai Ginjo with fresh fruit aromas, clean sweetness, and refreshing acidity. Here are two pairings that will enhance the characteristics of this sake. 1. Firefly Squid with Vinegar Miso (Hotaru Ika no Sumiso Ae): Firefly squid, a specialty of Niigata Prefecture, is characterized by its unique umami and slightly bitter taste. This vinegared squid dish harmonizes with the sake's subtle sweetness, and the sake's acidity cuts through the squid's fishiness. In particular, the deep flavor of the miso sauce complements the sake's complex aromas, offering a richer taste experience. 2. Beef Sukiyaki or Pork Shabu-shabu: The rich sweetness and pleasant bitterness inherent to Gohyakumangoku rice pleasantly melt into sweet and savory soy sauce-based meat dishes, while the clean and dry finish gently refines the meat's fat, maintaining an excellent balance throughout the meal.