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ABV: 15%
Volume: 720ml
Brewery: Otone
Origin: Numata, Gunma Prefecture, Japan
Grade: Junmai Ginjo
Rice Polishing Ratio: 60%
Best Serving Temperature: 10°C - 15°C
Storage: Keep in a cool, dark and dry place
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Serve as an aperitif with lighter appetisers or pair with fresh seasonal recipes for your main course. The more mature the sake, the richer the dishes you can pair it with!
Ceviche; Barbecued Chicken; Grilled Sardines with Lemon
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This special sake is made using carefully selected Wakamizu sake rice from the prefecture, and a sake yeast (Gunma Kaze 2) typically reserved for the most premium 'Daiginjo' grade.
After fermentation and gentle pressing, some of the remaining rice lees are put back into the bottle, allowing for a second fermentation during maturation. This process gives the sake its characteristic texture and spritz. It was matured at near-freezing temperatures and released in limited-edition seasonal batches over the year.
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Otone Brewery, located in Numata, Gunma Prefecture, has roots dating back to 1739. It is one of just four breweries covered by the Tone-Numata Geographical Indication, which recognises the unique terroir that defines the region’s sake.
Passionate and influential CEO and Master Brewer Tsunenori Abe personally brews exceptionally food-friendly sake at this historic brewery.
For a deeper exploration into Otone Brewery, head here.
