Urakasumi Hiyaoroshi

Urakasumi Tokubetsu Junmai Hiyaoroshi

This is Junmai, so there is no added alcohol.
Sake is usually pasteurised twice, after fermentation and before bottling.
This sake is pasteurised only once after fermentation. This is called Hiyaoroshi and said to retain more freshness.

Clear,  pale lemon color.
Medium plus intensity, medium dry, medium plus acid, medium umami and medium plus body.
Aromas of caramel, banana, ripe pineapple.
Nector of pink flower on the palate.

We had this with duck liver pate with walnut and a slice of Rakkyo.
The sake went good with duck liver.