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Junmai Daiginjo; surprisingly sweet and fruity, subtle aromatics, delicate plum, peach and lychee. Silky and creamy texture, crisp finish, dash of citrus.

Place the Junmai Daiginjo sake in the refrigerator for at least 2 hours before serving to ensure it is served chilled.

Chill the Sake

While the sake is chilling, wash and prepare the garnishes. Slice the plum and peach into thin wedges. If using, zest the citrus to create a fine zest for garnish.

Prepare Garnishes

In a serving glass, combine 720 ml of chilled Junmai Daiginjo sake with 120 ml of chilled water for a slightly diluted effect, enhancing the flavors. Serve in a chilled sake glass.

Mix and Serve

Add the prepared plum, peach, and lychee pieces to the glass. If desired, sprinkle a teaspoon of citrus zest on top for an aromatic touch.

Garnish

Junmai Daiginjo Sake

Chilled Water

Plum (for garnish)

Peach (for garnish)

Lychee (for garnish)

Citrus Zest (optional, for garnish)

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Make Wakatake Onikoroshi, "Demon Slayer" Recipe in just 30m. Junmai Daiginjo; surprisingly sweet and fruity, subtle aromatics, delicate plum, peach and lychee. Silky and creamy texture, crisp finish, dash of citrus.

Wakatake Onikoroshi, "demon Slayer" Recipe

Descriptors

Tasting Notes

Food Pairings

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