Ohmine’s Winter’s Arrival introduces “assemblage” – brewed with a blend of Omachi, Aiyama, and Yamadanishiki. The recipe (allocation of each rice) changes year to year to achieve their ideal taste. In the tank of this sake, Ohmine adds the fermenting Yamadanishiki rice, which adds a touch of bubbliness. Silky lactic acid tastes of yogurt and burrata cheese are present, and the finish is sweet, like Wasanbon (fine-grained traditional Japanese sugar).

Best Served: Chilled.

Food Pairing: Hot pot, fresh sashimi, prosciutto with melon.