Description
Izumiryu Yahiko Kiwami is both graceful and bodied. While its an affordable futsushu (table sake), its brewed using the same low-temperature, long-term fermentation for making ginjo sake. The fact that it is unfined and only pasteurized once gives it more character. Satisfying flavors of watermelon and mineral translate beautifully across various serving temperatures. Although a versatile pairing partner for all sorts of meals, this sake complements fish dishes particularly well.
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