9. Canned food and sake set (GAYU, KIYU)

Introduced in live commerce

・GAYU and KIYU *Not for sale
・Crab shabu-shabu
・Crab hotpot ・Red sea bream marinated in wasabi ・Oyster miso

This is a set product.

■ GAYU

"GAYU" refers to the noble pastimes of poetry, calligraphy, and painting, passed down since ancient times. As the name suggests, we strive to create the finest sake that stirs the intellect and sensibility by polishing pesticide-free Yamadanishiki rice from Kamikamiya, Sakai, to the utmost extent possible, down to a rice polishing ratio of 35%. Using only the core of the rice, our artisans brewed with precision measured in seconds, thoroughly eliminating all impurities while preserving the natural vitality residing within the core. This Junmai Daiginjo is truly the fruit of our dedication. Its production is extremely limited, making it a rare sake that is difficult to even come across.

Once poured into a glass, the faintly sweet and fruity aroma of ginjo gently rises. With one sip, the rich flavor of the refined rice spreads like waves across the tongue, creating a moment of bliss that will fill your soul.

This exquisitely refined flavor is perfectly matched with dishes that bring out the sweetness of the ingredients. When paired with the sumptuous "crab shabu-shabu," the delicate sweetness of the crab is vividly brought out by the clean, crisp taste of the sake, while when paired with "red sea bream marinated in wasabi," the umami of the red sea bream is gently enveloped by the elegant aftertaste of the sake, creating a noble marriage experience.

■ KIYU

"KIYU" is a name that embodies the meaning of "enjoyed by the noble" and "immersed in pleasure." Defying the common wisdom of high-end sake, the rice is polished only slightly to 90%, in order to bring out the "natural" potential of the pesticide-free Yamadanishiki rice grown in the fertile soil of Kamikamiya. Because the rice is not polished, the fermentation process is more difficult to control, and skilled craftsmen monitor it 24 hours a day to produce a top-quality, lightly polished sake that seals in the rice's strength.

The liquid has a deep amber glow, reminiscent of aged wine. The impact at first sip is surprisingly robust, yet not too heavy, with a complex intertwining acidity and a crisp aftertaste that goes down your throat.

When paired with the spicy and appetizing "crab hotpot," the rich crab broth and the strong umami of the sake enhance each other, and when paired with "oyster miso," the deep richness of the miso blends with the acidity of the sake, promising a surprising marriage.