Junmai Daiginjo “Kaori Ranman” 720ml with Snack Set

Gold Prize winner at the 2017 Delicious Sake in a Wine Glass Awards, this junmai daiginjo is made with 100% Akita Sake Komachi, a sake rice produced locally in Yuzawa Ogatsu. The yeast used is "Komachi Yeast Special," which brings out the fruity aroma of the rice. It is characterized by its fruity-fresh aroma and light and elegant taste. Capacity: 720ml Sake quality: Junmai Daiginjo Alcohol content: 14-15° Sake meter: 4 Acidity: 1.2 Amino Acidity: 0.9 Rice: 100% Akita Sake Komachi Rice polishing ratio: 50% Recommended drinking style: Cold, room temperature, lukewarm ABOUT THE SNACK SET Shirakami Sanchi Garlic Pickles Using garlic from the Shirakami Sanchi region and the transparent soy sauce that was the talk of the town last year, Tomiya Shoten has created delicious pickles. Enjoy it as-is, chopped up and used as a condiment, and be sure to save the juice–it’s a great addition to dressings and drizzled over fish. Akita Myoga Pickles (Ume Jiso Flavor) Myoga (Japanese ginger) from Akita Prefecture is used to make these delicious pickles, an original product from Tomiya Shoten. Flavored with ume (Japanese plum) and shiso (perilla leaves), it has a bright and fresh-tasting flavor. It can be sliced thinly or finely chopped and used as condiments. Of course, the juice can also be used as a dressing. Yuzawa Warabi and Kelp in Soy Sauce Warabi (bracken) from Akita, kelp from Hokkaido, and soy sauce from Ishimago Shoten, a brewer in Yuzawa, come together to make this delicious side dish or condiment.