AZM OPUS 16 Junmai Ginjo (AZM OPUS16 純米吟醸)

The 'AZM' series, distributed exclusively through specialty stores by the historic Taga Sake Brewery in Shiga Prefecture, is a masterpiece condensing the challenging spirit and modern brewing philosophy of the young Toji (Master Brewer), Azuma. This Opus 16, meaning 'Opus No. 16', is brewed by polishing Shiga Prefecture's proud sake rice 'Gin-fubuki' down to 60%. Deliberately excluding the typical heaviness or cloying sweetness of traditional sake, it maximizes the refreshing crispness akin to a chilled Sauvignon Blanc (white wine). Global enthusiasts and sommeliers highly praise this sake as the "perfect partner for Italian cuisine that loves herbs and olive oil." When poured, the refreshing aroma of fresh muscat (green grape) and subtle herbs rises brightly. Upon taking a sip, contrary to the expectation of fruity sweetness from the aroma, a clean and sharp medium-dry (Chukarakuchi) texture brushes the tongue, and a cool, juicy acidity pleasantly washes the palate. Notably, it is intricately designed so that once the bottle is opened and exposed to oxygen (aeration), hidden round umami magically blooms over a few days—a trendy sake that fully embraces the charm of white wine.

AZM OPUS 16 Junmai Ginjo features fresh Muscat and green grape aromas, subtle herbs, and refreshing minerality. Considering these characteristics, I recommend the following two pairings: 1. Halibut Carpaccio with Herbs or Vongole Pasta: This is the official pairing highly recommended by the brewery: 'olive oil and herbs.' The clear muscat aroma and cool acidity of Opus 16 perfectly eliminate any seafood fishiness, showing a phenomenal marriage (white wine effect) with the richness of olive oil. 2. Ceviche: Ceviche, a dish of fresh seafood marinated in lime juice, wonderfully complements the Junmai Ginjo's citrus notes and crisp texture. The acidity of the ceviche and the freshness of the seafood blend with the sake's clean finish (キレ), creating a refreshing sensation on the palate, and the herbs used in ceviche synergize with the sake's subtle herbal aroma.