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A kijōshu brewed with the highest-grade Kairyō Shinkō rice. Originally conceived as an elevated version of Hinotori, it delivers an extraordinary depth of flavour and richness thanks to its highly complex brewing process.

Carefully selected, top-quality sake is aged in domestic oak barrels, then incorporated into the brewing process to impart depth and character. Even after completion, the sake undergoes a second round of maturation in oak barrels, followed by an additional two years of cold-storage ageing before release.

TASTING NOTES
Like its name, the aroma and flavour of Invisible Pink Unicorn is a fantastical contradiction Decadently sweet notes of ume plum, honey-cored apple, ripe cantaloupe melon, and vanilla macaron are offset by bright, ozonic hints of neroli blossom and shiso, all grounded by a lactonic base of sandalwood. On the palate, honeyed sweetness, juicy acidity, and deep umami intertwine to create a rich, rounded, ambrosial flavour – complex and tantalising in equal measure. Despite its concentrated sweetness, vibrant acidity adds lift and draws the flavour toward a clean, linear finish.

PAIRING SUGGESTIONS
Its succulent flavour and tantalising acidity make it ideally suited to richly flavoured amuse-bouches such as cheese gougères and foie gras tartlets. Conversely, its rich, full-bodied character pairs well with grilled chicken and roast duck, as well as lightly seasoned deep-fried dishes such as tempura (squid and oba leaf) and tenderloin tonkatsu. Its aromatic sweetness also stands up well to Asian and Indian cuisine, particularly dishes with moderate spice, such as Vietnamese-style salads. It makes a delightful pairing with subtly sweet dishes featuring mascarpone or crème fraîche, as well as fresh fig or persimmon shira-ae (whipped silken tofu) garnished with shiso flowers

Specifications

• Rice Varietal: Kairyō Shinkō, cultivated without pesticides in Uyashinai, Akita
• Rice Polishing Rate: 45%
• Brewing Method: Kimoto, kioke (cedar tank)
• Yeast: No added yeast (fermented with ambient yeast)
• Alcohol: 13%
• Post Production: Pasteurised
• Net Volume: 760ml

Serving Suggestions

• Temperature: 8°C-12°C
• Glassware: Pinot Noir, red wine glass
• Sakeware: Porcelain guinomi