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Detailed Tasting Notes: Sayori, “garfish”, is a Nakadori Junmaï. Naka means middle and dori means take, we only retain the liquid that flows by gravity, after the first juice and just before the pressing action. This sake is characterized by a nice tension and a minerality that expresses immediately with a lively, almost anise nose. In the mouth, iodine notes predominate, even if the structure remains supple and creamy. The finish is long on subtle aromas of dried fruits, a beautiful bitterness and nice hints of acidity. An easy-to-drink, thirst-quenching sake where the quality of the spring water really stands out.
Tasting advice: on fish with a strong taste such as horse mackerel, mackerel, with oysters, dashi broths, with grilled meats, or dishes in sauce. A sake that can be consumed at different temperatures, from fresh to heated.
Sayori (garfish) is a Nakadori Junmai the equivalent of drop of juice (naka=medium ; dori=take). We only take the liquide that breaks away after the first juices come out before it is squeezed. It is a sake that is characterised by its mineral nature. You notice straight away by your sense of smell.
Tense, mineral, sharp. Ideal to go all along the meal
魚織 中取り純米 無濾過 麻原酒造（埼玉県）
72cl - Alc. 14.5% Vol.