When The Olives Grow on Shodoshima
Tasting Notes
This sake uses Sanuki Olive Yeast No. 18, which is extracted from the olives of Shodo Island. On the nose, orchard fruits, concord grape, rice flour, and cut bamboo, On the palate salted lemon curd, fresh cut apples, kefir, and birch bark. A light amount of sweetness that finishes dry and pleasantly sharp. Shodo Island is the top producer of olives in Japan and is also famous for artisanal oils and fermented products.
Overview
Food Pairings: Lovely as a premeal aperitif, and has the structure to stand up in a cocktail as well. As a pairing, it goes well with fish dishes such as sakura sea bream carpaccio, sea urchin pasta, and milt tempura. Outside of Japanese cuisine, leaning into Italian classics makes sense - ricotta, pesto, roasted zucchini - but also can hold up to sweets such as zabaglione or apple pie.
Specifications
Class: Junmai
Rice: Ooseto
Rice-Polishing Ratio: 60%
ABV: 15%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
This sake uses Sanuki Olive Yeast No. 18, which is extracted from the olives of Shodo Island. On the nose, orchard fruits, concord grape, rice flour, and cut bamboo, On the palate salted lemon curd, fresh cut apples, kefir, and birch bark. A light amount of sweetness that finishes dry and pleasantly sharp. Shodo Island is the top producer of olives in Japan and is also famous for artisanal oils and fermented products.
Overview
Food Pairings: Lovely as a premeal aperitif, and has the structure to stand up in a cocktail as well. As a pairing, it goes well with fish dishes such as sakura sea bream carpaccio, sea urchin pasta, and milt tempura. Outside of Japanese cuisine, leaning into Italian classics makes sense - ricotta, pesto, roasted zucchini - but also can hold up to sweets such as zabaglione or apple pie.
Specifications
Class: Junmai
Rice: Ooseto
Rice-Polishing Ratio: 60%
ABV: 15%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
This sake uses Sanuki Olive Yeast No. 18, which is extracted from the olives of Shodo Island. On the nose, orchard fruits, concord grape, rice flour, and cut bamboo, On the palate salted lemon curd, fresh cut apples, kefir, and birch bark. A light amount of sweetness that finishes dry and pleasantly sharp. Shodo Island is the top producer of olives in Japan and is also famous for artisanal oils and fermented products.
Overview
Food Pairings: Lovely as a premeal aperitif, and has the structure to stand up in a cocktail as well. As a pairing, it goes well with fish dishes such as sakura sea bream carpaccio, sea urchin pasta, and milt tempura. Outside of Japanese cuisine, leaning into Italian classics makes sense - ricotta, pesto, roasted zucchini - but also can hold up to sweets such as zabaglione or apple pie.
Specifications
Class: Junmai
Rice: Ooseto
Rice-Polishing Ratio: 60%
ABV: 15%
Size: 720ml