"In French, the word sake refers to a Japanese alcoholic drink made from rice.
  
Koï Koï, “the flirtation of the carp” is produced by the small traditional brewery of Asahara Shuzo founded in 1882, Koi Koi is a junmai type sake, which means without added alcohol, and ginjo type sake which means that the rice used for its manufacture was 40% polished.
  
Only the heart of the grain is used to promote the expression of fine and elegant flavors.
  
The nose is floral, typical of ginjo sakes, it presents refreshing aromas of white-fleshed fruits, melon, vine peach.
  
On the palate, Koï Koï is clear and delicate, with a beautiful aromatic persistence on the fruits, punctuated by pleasant notes of orange blossom.
  
The finish is refreshing and brings a lot of freshness.
  
Pairings : to be enjoyed fresh as an aperitif or during a meal. It goes wonderfully with shellfish, scallops, white fish, raw or cooked, simply prepared dishes, crunchy vegetables or tempura. For dessert, it is interesting to combine it with fruits, mousses or creams."