Yamagata Masamune Malola is an experimental sake, designed to pair well with high-quality artisanal Parma ham. It's the first sake in the world to be brewed using malolactic fermentation, which gives it a smooth and mellow taste. Warming it up brings out a subtle acidity and spiciness that evoke the notes of a cosy mulled cider. This junmai ginjo sake has a clear pale lemon green colour and a chardonnay-like creamy and oaky aroma, with notes of green apple. It's a well-rounded texture with a distinctive acidity of apples and green pears, making it suitable for pairing with both Western and Japanese dishes, including pan-fried scallops with butter sauce, soft cheese, and Parma ham with mozzarella. Enjoy chilled at 8-12°C.
