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

This is a set of products that were introduced in our live commerce broadcast:

・GAYU 720ml ・KIYU 720ml ※Not for sale
・Crab shabu-shabu
・Crab hot pot
・Sea bream marinated in wasabi
・Oyster miso

■ GAYU

"GAYU" refers to refined pastimes such as poetry, calligraphy, and painting passed down from ancient times. True to its name, this sake aims for sophisticated elegance and a profound flavor, meticulously polishing Yamada Nishiki rice from Nivadani, Sakai, down to a 35% polishing ratio.

It is a Junmai Daiginjo, a crystallization of passion, brewed by skilled artisans under meticulous control to preserve the rich vitality residing in the core of the rice. Production is extremely limited, making each drop a rare encounter available only on select occasions.

When poured into a glass, a subtly sweet and fruity ginjo aroma gently rises. With the first sip, the clear umami of the meticulously polished rice spreads pleasantly across the tongue, creating a moment of pure bliss. It pairs exceptionally well with dishes that enhance the natural sweetness of ingredients; when combined with "crab shabu-shabu," the delicate sweetness is vividly accentuated by a clean crispness, and with "sea bream marinated in wasabi," the elegant lingering flavor gently envelops the umami of the sea bream, allowing you to experience a noble marriage of flavors.

■ KIYU

"KIYU" embodies the meaning of "nobles enjoying themselves" and "immersing oneself in joy." The decision to keep the rice polishing ratio at a mere 90%, only slightly milling the surface of the rice, is a challenge to bring out the "unadulterated" powerful potential of the Yamada Nishiki rice nurtured by Nivadani's rich soil.

The artisans' experience and intuition meticulously monitored the fermentation, which becomes more difficult with less polishing, resulting in a premium low-polished sake that encapsulates the rice's energy.

The liquid emits a brilliant, aged amber glow. The initial impact is surprisingly robust, yet it is never overly heavy, with a complex interplay of acidity and a crisp finish that passes through pleasantly. When paired with "crab hot pot," whose spicy kick stimulates the appetite, the rich broth of the crab and the strong umami of the sake enhance each other. With "oyster miso," you can enjoy a surprising marriage where the deep richness of the miso and the acidity of the sake blend together.