The magnifique

Tasting notes

During his visit to Wakaze, Chef Thierry Marx tasted for the first time the white koji, a very different yeast from the yellow koji usually used for the fermentation of sake.

This surprising and lively sake opens with slightly lemony notes, brought by the fermentation of rice and white koji. Indeed, the latter is present at almost 60%, a rarity in the world of sake brewing! On the palate, it reveals a beautiful tone, balance, and a touch of acidity on the finish. A high class sake, which will have its place during a meal or an aperitif.

• Color: clear and pale yellow.
• Nose: lemon, citrus fruits and a touch of white flowers.
• Mouth-Feel: tonic and vivacious, it continues this fruity register with a nice acidity on the finish.
• Alcohol By Volume (ABV): 13%.

Sake and food pairing

Thanks to its lemony touch and its nice vivacity, this sake will be ideal with a carpaccio of white fish, oysters, scallops or, on the contrary, with a spring fruit based dessert.

• Serving temperature: between 10°C and 12°C.