KAYA (Brown) is named for the brown and gold color of rice fields during the autumn harvest.
Relatively light polishing preserves the savory depth of our local Nagano sake rice. Mild aromas of brown rice and cream lead to sweet & savory umami lifted by clean acidity.
｛ Food pairing suggestions ｝
Pairs broadly with Japanese standards—grilled fish, teriyaki anything, nabe hotpots—and robust Western dishes—roast vegetables & meats, dairy & cheese.
Name: KAYA Brown
Standard drinks: 7.95
Item code: MAS-11
Availability: Year round
Ingredients: Water, rice, koji, yeast
Rice: Miyama Nishiki, Hitogokochi (both Nagano Pref.)
Polishing rate: 70%
Yeast: Masumi No. 7
Amino acidity: 1.0
Serving temperature: Best warm, good chilled
This next sake really excites us. We had the pleasure of tasting it a few years ago when we travelled (remember that?) to Suwa in Nagano. Its fresh taste with the effervescence was really good. We are so glad we could get some to bring to Australia. People at the sake festival in July will make this one of the show favourites we think. Here is some info from their site.