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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 outer layers of the grain are removed (polishing), the better the bouquet and taste of the sake.
Type: Junmai Ginjo (High quality sake, where the rice is polished to between 60% and 51% of its original weight. This grade is second only to Daiginjo in the classification of sake). Koji: Hitogokochi (Nagano Prefecture); Fermentation: Miyama Nishiki (Nagano Prefecture); Polishing ratio: 55%; Yeast: No.7.
Suggestions for accompaniment
Grilled tuna, just-seared asparagus and artichokes.
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