"The sake is made with a recently developed rice called Kannomai - a word made of the Japanese characters "kan", which means God, and "mai", which can mean dance or stage. The rice is only used in the Shimane Prefecture.
Textured and layered, smoky yet sweet, with a cleansing acidity at the end. Simply constructed rice flavors interspersed with malt-like flavor, and dry on the finish thanks to the prominent acidity. Food pairing suggestions: smoked chicken, red rice and pumpkin salad with basil; sweet potato gnocchi with crispy sage and brown butter; roast pork loin with apricot and fennel."