Detailed tasting notes : The rice is used as is in production, with only the brown husk removed. It is grown using a special method known as "Aïgamo", an ancestral Chinese technique, which consists of raising a colony of ducks in the rice field itself. These ducks grow and live in situ, feeding on insects and preventing the development of weeds. They naturally aerate the soil by foraging for food. The rice fields are therefore kept healthy by avoiding any human intervention. Rice can therefore be used in its 'Genmaï' form, which is extremely rare. Kameman Genmaïshu is certainly one of the most accomplished in this microcosm. Golden in colour with coppery highlights, this sake has a woody nose, clearly reminiscent of honey, cereals and dried fruit. The palate is smooth and fruity, with lively notes of citrus fruit, apple and pear. A homogeneous, lively sake. Beautiful variations of fruit and acidity. Complex notes of honey and hay appear on a long finish, reminiscent of a straw wine.

Serving suggestions : Enjoy chilled, as an accompaniment to rich cuisine, with sweet and savoury variations, game, duck, fruit desserts, a pear tart for example.