Akita Sake Daiginjo “Botan” Nihonshu 720ml with Snack Set

Yamadanishiki rice is polished to 40% and carefully brewed at a low temperature for a long period in the Akita style of sake-making. This daiginjo-shu has a fruity aroma (ginjo aroma) and a clean flavor. It has a light, dry taste with a sake meter of +4.5. Winner of the gold award at the SAKE COMPETITION 2017, placing 5th in the Ginjo category. Capacity: 720ml Sake Characteristics: Daiginjo Alcohol Content: 16-17° Sake meter: 3 Acidity: 1.1 Amino Acidity: 0.8 Rice: 100% Yamadanishiki Rice polishing ratio: 40% Recommended drinking style: On the rocks, chilled, or at room temperature This is a set of three types of snacks, perfect for accompanying drinks. Shirakami Sanchi Garlic Pickles Using garlic from the Shirakami Sanchi area and the transparent soy sauce that has been gaining popularity over the past year, Tomiya Shoten created this original product. You can enjoy the garlic as-is or slice it into small pieces and use it as a topping for everything, from salads and pasta. And be sure to save the pickle juice–you can use it as a dressing or simply pour a little over grilled fish to enhance its flavor. Akita Myoga Pickles (Ume Jiso Flavor) Myoga from Akita Prefecture is used to make these delicious pickles, a Tomiya Shoten original product. The myoga can be sliced thinly or finely chopped and used as a condiment. The juice can also be used to season dressings or make sauces. Yuzawa Warabi and Kelp in Soy Sauce This product is made with warabi (bracken) from Akita Prefecture, kelp from Hokkaido, and soy sauce from Ishimago Shoten, a brewer in Yuzawa. Not only great as a snack, this soy sauce-flavored treat can be paired with rice or boiled vegetables as a condiment.