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Natori “Shukoippin” Salt-Grilled Scallop
Chiba prefecture
but the savory notes and food pairing versatility identify more with the style expected from ginjo
The clear sake we enjoy today was invented during the Edo period (1603-1868) and so was sushi
heavy food
Toyonoaki - Hatsushibori Size:720 ml Natori “Shukoippin” Salt-Grilled ScallopThis seasonal Hatsushibori uses the traditional way of separating the sake from the fermentation mash using a wooden press called kifune. It is a labor intensive process that requires expert skill, experience, concentration and patience. Enjoy this unpasteurized, undiluted sake for the initial impact on the palate, balanced with a gentle sweetness and dry aftertaste. Enjoy it chilled, paired with rich foods like foie gras and mushrooms sauted in
