Artisan Sake Selection
Ripe Red Apple
Beautiful nose of pear and white flowers. Lychee, mint, green apple. Bright palate and candied pineapple. Ripe, red apple. Silky textures, elegant and balanced acidity. Pure and clean. The flavor is bright, elegant umami in the middle, just a little bit sweet, and above all very clean.
sashimi, sushi, tempura, tofu, wagyu carpaccio
IWC: 2018 Gold Torophy
Kura Master: 2018 Platinum
RICE: Yamada Nishiki
RICE POLISHING: 40%
SERVE: Cold 5-10℃
Hakurakusei "Super Seven"
Mask Melon / Velvety texture / Elegant
At the ludicrous polish rate of 7% – meaning that a staggering 93% of the original grain has been removed – this has pushed the technical limitations of production to new heights. Having been specially-cultivated with a contracted farmer, Kura no Hana rice was milled for 350 hours, before the ferment was carried out, then cellared at near-freezing-point for twelve months, to fully develop the flavor. A supple, moist sensation permeates through the palate, presenting a velvety texture and notes of grape and strawberry, before exploding with a burst – like fireworks – and all but vanishing, leaving the merest afterglow.
Fatty Sashimi of white fish, Seasonal shellfish, Ox tongue dishes, Vichyssoise, Blue chees, Melon
“Super Seven” was served at the Grammy Awards reception in the United States
RICE: Kura no Hana
RICE POLISHING: 7%
SERVE: Cold 10-15℃