④Canned food and sake set (Junmai Daiginjo Omachi, Tokubetsu Junmai Homarefuji)

Introduced in live commerce

・Two types of sake (Junmai Daiginjo Omachi, Tokubetsu Junmai Homarefuji)
・Red sea bream marinated in miso
・Simmered red sea bream with kelp ・Oyster ajillo ・Salmon ajillo

This is a set product.

Junmai Daiginjo Omachi

Omachi is the oldest sake rice in existence, and its wild yet profound flavor has given rise to a unique character that has spawned passionate fans known as "Omachiists." This rare rice has been refined to create the pinnacle of Junmai Daiginjo. Characterized by the rich, full-bodied flavor that fills the mouth, unique to Omachi, and a complex, layered, mellow aroma, this is a fine sake that is both elegant and powerfully structured.

This majestic, full-bodied flavor perfectly complements the richness of fermentation and the fatty ingredients. When paired with "Miso-marinated Red Sea Bream," the rich saltiness of the miso and the umami of the aged sea bream blend with the complex sweetness of the Omachi rice, creating an indescribable feeling of happiness. It also pairs well with "Salmon Ajillo," which is flavored with garlic and oil. The robust body of Omachi rice directly captures the flavor of the ajillo, prolonging the luxurious aftertaste even further.

Special Junmai Homare Fuji

This special Junmai sake is carefully brewed using 100% "Homare Fuji," Shizuoka Prefecture's first original sake rice. It has a gentle, elegant aroma reminiscent of the clear streams of Mt. Fuji, and a soft, light mouthfeel. The more you drink it, the more the simple, natural flavor of the rice gradually spreads, and finally fades away gracefully. This is a sake that stands out for its quiet beauty.

This delicate and clean taste makes it ideal for Japanese seasonings that bring out the natural flavor of the ingredients, or for dishes that require a crisp oil. When paired with "Red Sea Bream Simmered in Kelp," the delicate umami flavor of the kelp's broth and the soft sweetness of the sake's rice work hand in hand to bring out the pure flavor of the red sea bream to the fullest. Furthermore, when paired with "Oyster Ajillo," Homarefuji's refreshing acidity comfortably cuts through the oil, vividly highlighting the richness of the oysters.