Description
"Yamahai and Jikomi refer to the traditional method used to make this sake. It is also matured in tank for more than 12 months. It has pale golden colour, with spicy aromas. Rich and complex on the palate, with a crisp long finish. Food Suggestion: Grilled fish, black garlic cod, scallops, BBQ duck, chicken or lamb. Strong miso or soy sauce flavoured dishes such as teriyaki, sukiyaki or miso hot pot." - Deja Vu Wine Co.
