Using select rice polished to 50% of its original size, this ultrapremium "junmai daiginjo" sake is slowly fermented at low temperatures to give it a refreshing fruit like aroma and mild flavor. Enjoy chilled or room temperature.
Made in the Junmai Ginjo style--with the rice milled to 60% of its original size--this sake is slightly off-dry, with melon and tropical fruit flavors with spice and mineral notes. This is an exceptionally versatile pairing for food; it is simply delicious when paired with scallops, oysters and halibut, and is quite intriguing with grilled poultry, herbal salads, and dry pasta dishes like penne tossed with feta, Parmesan and roasted pine nuts.
Takara Mirin, Takara's main brand of mirin, is one of the most common ingredient used in Japanese cooking. It is probably best known to Americans as the base for teriyaki sauce. It can be used in stir fries to enhance the flavors of the ingredients and in many dressings and sauces as well.