STYLE
Junmai Ginjo: Made with rice, water, koji and yeast with rice milled to 60%.

TASTING NOTES
Medium dry, full-bodied with a lush earthiness with rich melon favors. Hints of fresh fallen rain give way to layered tropical spice. A long spicy finish lingers as a reminder of this lush saké.

PAIRING NOTES
A culinary experience on its own, Sugidama pairs well with medium spicy pork, fish and chicken dishes. Experiment with light pastas & salads.

RICE
Gohyaku-mangoku from Toyama Prefecture.

MILLING
Rice milled to: 60% of original grain.

SERVING TEMPERATURE
Just off room temperature to cold.

SAKÉ METER VALUE
SMV: +2

ALCOHOL CONTENT
ALC: 14.5%