KOSHI NO KANBAI Saï

This sake embodies its name, "SAI," which means "to purify" or "to wash away impurities with water." It is a cuvée that combines the richness of rice with a crystalline clarity. A perfectly limpid robe, as brilliant as spring water. A discreet and elegant bouquet. One perceives subtle notes of white-fleshed fruits (pear, melon) typical of Ginjo, complemented by a delicate hint of steamed rice. The attack is very supple and silky. The mouthfeel is remarkably fluid. Thanks to the blend of Gohyakumangoku and Yamadanishiki rice (polished to 55%), one feels a well-present yet airy umami sweetness. It is never heavy; it is a perfect balance between structure and lightness. The Finish: True to its reputation, the finish is extremely clean ("Kire"). It cleanses the palate with refreshing precision, leaving no bitterness. Food and Sake Pairings: Fresh oysters or sea bream tartare with lime. A sole meunière or a fresh goat cheese (Chavignol type) to highlight the fineness of the grain. Served chilled (10°C) to accentuate its purity, or at room temperature (18°C) to release the roundness of the rice.