This MNG is a namazake without charcoal filtration, dilution or pasteurization. It has a ripe flavor and bright acidity designed to rival oily and fatty fish. Because it has been aged raw at the brewery, it has even more flavor. The Hattan Nishiki used is unique because normally it’s grown in Hiroshima. This is local though and less prone to crumbling during polishing the very large shinpaku (core). 

Enjoy not only with silver fish such as the salt-grilled sanma (Pacific saury) on the label, but also savory dishes. Great with cheese and charcuterie, cassoulet, veal saltimbocca.

The Yagi family started brewing sake in coastal Niigata in 1697. They only produce 300 koku a year (6,000 cases), yet they are the off site yeast bank for the local breweries. So their friends Takeda, makers of the Skull series, travel up the coast 15 minutes whenever they need yeast for a batch. They also have access to excellent local rice and clean snow melt water providing them a good canvas to show their skill. 

https://kubiki-shuzo.co.jp/