'Bo' Junmai Ginjo Yumesasara (燦爛 純米大吟醸 夢ささら)

Tonoike Shuzouten, founded in 1937 in Tochigi Prefecture, brews sake using the clear subsoil water of the Nikko mountain range in the Mashiko area, which is famous for its pottery. Their limited-distribution brand 'Bo (望, bo:)' means "to stand on tiptoes and look far into the distance," symbolizing the brewery's challenge toward the future of sake. Simultaneously, it carries a playful and sophisticated naming that evokes the Italian word for delicious, 'buono.' To maximize the charm of 'Yumesasara'—a new sake-brewing rice that Tochigi Prefecture devoted 13 years to developing—this masterpiece is completed as a 'Muroka Nama Genshu' (unfiltered, unpasteurized, undiluted sake) without any filtration or heat treatment. Looking at the tasting notes of global enthusiasts and sommeliers, they highly praise the charm of this sake as a "gorgeously blooming festival of tropical fruits." The moment it is poured, the aromas of pineapple, green apple, and subtle lychee brightly color the space. Upon taking a sip, the pleasant micro-carbonation created by the living yeast inside the bottle awakens the tongue, and the clear, juicy sweetness unique to the Yumesasara rice rushes in like fresh fruit juice. Soon, a clean and pretty acidity intervenes, neatly washing the taste away (Kire) without leaving any heaviness in the mouth. It is a trendy, modern sake that affectionately refreshes the palate, making it excellent not only as an aperitif but also when paired with light dishes.

This 'Bo' Junmai Ginjo Yumesasara (燦爛 純米大吟醸 夢ささら) features delicate fruit aromas and refreshing acidity. Considering these characteristics, I recommend the following two pairings: 1. Seared Bonito Carpaccio with Yuzu Ponzu: The tropical fruit aroma like pineapple and the micro-carbonation inherent to Bo Yumesasara create explosive synergy when met with a refreshing citrus (Yuzu) dressing. It is a perfect marriage that affectionately embraces the light texture of the carpaccio and the savory flavor of the fish, swiftly washing away any fishiness. 2. Grilled Shrimp with Mango Salsa: The fragrant tropical fruitiness and the savory flavor of shrimp create a fantastic harmony with the pineapple and lychee notes of 'Yumesasara'. The sweetness and spiciness of the mango salsa accentuate the transparent umami and refreshing acidity of the sake, making for a delightful experience. The refreshing acidity cuts through the richness of the shrimp.