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Fukuchō Seafood Junmai

Imada's Fukuchō Seafood Junmai is made of Hattansō rice grown in Akitakada. It has the refreshing acidity of white koji, making it perfect for pairing with oysters and seafood, and a refreshing lemon-like taste.
Colour / hue
Pale Yellow
Clarity
Clear
Fukucho's Junmai Seafood has all the hallmarks of Imada Shuzo's delicate brews and more: created especially to be enjoyed with seafood, it has a striking sourness derived from white kōji (白麹). Combined with Hattansou, long-forgotten local rice revived by the brewery that adds creamy notes, it results in an outstanding citric acidity. The Seafood should be served chilled at around 16°C to enhance its refreshing lemon flavour. It gets more well-rounded at higher temperatures. The brewery recommends pairing it with oysters. We enjoyed it with edozushi, sushi with salt and lemon (not, as is standard fare, with soy sauce and wasabi condiment), and it was a heavenly match. I would imagine that deep-fried frutti di mare, like calamari fritti, work well, too, as would sweet desserts.

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