Fumigiku Shuzo Haneya Junmai Ginjo Prism (羽根屋 純米吟醸 プリズム)

'Prism', brewed by Fumigiku Shuzo mobilizing all their four-season brewing technology, is a super-popular limited edition that Haneya fans eagerly await all year round. So much so that the brewery calls it the "Ultimate Shiboritate" (freshly pressed), it is bottled within just 6 hours of pressing, minimizing contact with air. Completed entirely as a 'Muroka Nama Genshu' (unfiltered, unpasteurized, undiluted sake) with absolutely no filtration, heat treatment, or added water, it is a masterpiece that seals the very vitality of sake living and breathing in the fermentation tank. Global sommeliers highly praise this sake, saying, "Just like its name, the diverse flavor elements shine brilliantly in seven colors like light passing through a prism." When poured, gorgeous fruity aromas of fresh muscat, white peach, and melon explode. Upon taking a sip, the fine micro-carbonation trapped inside the bottle thrillingly awakens the tongue, and a juicy, multi-layered sweetness—like drinking fruit punch—fills the mouth. While it has the heavy volume typical of Muroka Nama Genshu, Haneya's patented transparent minerality and the clean cut (Kire) in the latter half combine to leave an infinitely clear and refreshing lingering finish.

Considering the elegant Ginjo aroma, refreshing acidity, and subtle sweetness of Haneya Junmai Ginjo Prism, I recommend the following pairings: 1. Basil Pesto Pasta or Fresh Mozzarella Caprese: Since it falls into a perfectly 'Modern Fruity' category rather than having the grain aroma of classic sake, it achieves a very excellent balance with the rich flavors of Western herbs or cheese. It is absolutely perfect as a protagonist to open the start of dining instead of champagne when used as an aperitif. 2. Melon and Prosciutto: The melon aroma of Haneya Junmai Ginjo Prism pairs exquisitely with the saltiness of prosciutto. The sake's aromas of white peach and subtle white flower further enrich the flavor of the prosciutto, and the sake's refreshing acidity cuts through the richness of the ham. Additionally, the subtle carbonation of the sake cleanses the palate, leaving it perfectly ready to enjoy the next course.