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Sake is made only by fermenting rice. There is no designation of origin to classify it. However, the quality of the water and the rice plays a major role in its production and allows for different types. The more the grains are cleaned of the outer layers of poor aroma (polishing), the better the bouquet and taste of the sake.
Type: Junmai Daiginjo (Extra quality sake. For these sakes representing the highest quality in the classification, regulations require that the rice used in the manufacturing process be polished to less than half its original weight). Koji and Fermentation: Yamada Nishiki (Hyogo Prefecture); Polishing rate: 45%; Yeast: No.7.
Suggestions for accompaniment
Sushi, sashimi, maki, smoked or dried fish.
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