The abyss of black koji, an architecture of layered umami.
From the glass emanates a rich aroma reminiscent of bitter caramel and cacao. The dense extract from the triple koji brewing process dominates the palate, while the sharp acidity characteristic of black koji vividly tightens the whole. This creates a robust body, like a red wine, that transcends the conventional boundaries of sake.
【Recommended Serving】 Chill well to 5-10°C. To enjoy the rich, concentrated flavor of the triple koji with a crisp finish, it is recommended to drink it chilled in small sips from a small glass, savoring its deep and profound umami.
【Recommended Pairings】 Yakitori (with sauce), Unagi Kabayaki (grilled eel), hard cheeses. Due to its very rich body, it pairs well with sweet and savory dishes, as well as light tofu dishes.
