(Season Limited)
Seasonal Makiri is only produced at the end of The coldest time of the winter season for the Sakata region of Yamagata Prefecture. It is usually consumed during the Setsubun festival to symbolize the arrival of new spring.
Unpasteurized, undiluted Shinshu or “New Brew” sake is very fresh out of the tank and available in limited quantities.
SMV +10: This super dry sake has a sharp and clean aftertaste. It is made using the traditional “Kimoto” method of craftsmanship.
This sake’s rich flavor and well-balanced acidity allow it to pair very well with Yakitori and any hot pot dishes. Like the original Makiri, this seasonal sake pairs perfectly with sushi and sashimi. It helps to clean the palate and provides content enjoyment.
