Detailed tasting notes : Superb tertiary aromas of walnut, caramel, hazelnut and chocolate. Reminiscent of Chinese shokoshu. Buttery, generous, the nose is disconcerting, almost giving the impression of an Italian amaro. The palate is supple, marked by unctuous notes of coffee and caramel. In the end, it's very pleasant, with a beautiful sweetness, generous aromas and a velvety texture.

Suggested pairings : This sake was originally conceived for the cuisine of the Izumo region, but it's also a pleasant surprise when enjoyed on its own! With its rich umami, beautiful sweetness and unique texture, it adds a new dimension to cooking fish and preparing broths. It is renowned for its use as a seasoning for roasted kamabako (a famous ramen component with a spiral motif at its center), or for the Seven Delights of Lake Shinji, a collection of the lake's 7 most emblematic products: shirauo, wakasagi, suzuki, carp, shrimp, shijimi mollusks and eel.

About the brewery : Yoneda Shuzo, named after its current owner, was founded in 1896 (Meiji 29) as Japan Sake Brewery. It is located in Matsue, a city surrounded by water. The sea, rivers, lakes, nature is abundant. The air and water are pure and allow to grow rice of excellent quality. The brewery proudly produces Izumo Jidenshu sake, a product that has long been used as a condiment for the typical preparations of the Izumo region. An inseparable element of the culinary culture of Izumo. Jidenshu is made from glutinous rice, koji is twice as abundant as conventional sake, and the water is about half of the sake. The production lasts about 3 months, before an essential rest period. The finish is the secret part of the production: wood ash is added before pressing.