Taka Tokubetsujunmai Fukamari

In terms of taste, this sake offers a balanced combination of fine rice aroma and fullness. It is particularly recommended as an accompaniment to fish or mushroom dishes. It is made from Omachi rice and using a Kimoto yeast process. The first glass should be served chilled or at room temperature, all other glasses are best served lukewarm (at 15-20 °C). The aroma is very characteristic: spices, white flowers, fruit, lychee, white peaches and a fine note of vanilla define the nose.