Otokoyama Kitano Inaho Daiginjo (男山 北の稲穂 大吟醸)

Otokoyama in Asahikawa City, Hokkaido, is traditionally famous for brewing robust and cool 'Cho-Karakuchi' (super dry) sake, thoroughly excluding sweetness in the extreme cold. However, this 'Kitano Inaho (Northern Rice Ears) Daiginjo' is a fascinating masterpiece of reversal. To commemorate a terroir of 100% Hokkaido—brewed using only Hokkaido rice and water—it chose an infinitely soft and affectionate approach over its usual robustness. By polishing Hokkaido-grown sake rice down to 40%, it completely removes any off-flavors. ​According to global enthusiasts and sommeliers, the charm of this sake lies in the "richness and affection of golden ripening rice ears," true to its name. When poured, instead of Otokoyama's typically modest scent, gorgeous and fruity ginjo aromas of melon, ripe apple, and white peach clearly rise. Upon taking a sip, rather than a rough or sharp punch, an extremely soft and round texture coats the palate, like clear snowmelt water wetting the tongue. The gentle sweetness of around +1.0 and the modest 1.2 acidity blend affectionately, and after swallowing, it leaves only a graceful and elegant lingering finish, completely free of any bitterness or off-flavors (Zatsumi).

Otoko Yama Kitano Inaho Daiginjo is a delicate and fruity Daiginjo, characterized by aromas of fragrant melon, ripe apple, and subtle white peach. Its soft texture and clean mineral notes make it an excellent match for the following dishes: 1. Hokkaido Scallop Sashimi: The Daiginjo's clean mineral character enhances the sweetness of fresh scallops. The subtle fruity aroma enriches the delicate flavor of the scallops. The regional harmony of Hokkaido is also excellent. 2. Fried Oysters (Kaki Fry) or Fresh White Fish Tempura: The round and modest 1.2 acidity and the clear texture unique to Daiginjo excellently wash away the savory richness of light fried dishes. Especially when fried seafood is lightly seasoned with salt or light Tentsuyu (tempura dip), the fruity aroma of the sake elevates the dish's flavor, playing an affectionate supporting role.