Origin Hiroshima, Japan
Container Glass bottle
Usage Pairing: This sake is defined by its calm and creamy texture. It pairs beautifully with shellfish such as oysters gratinéed with sake, but also with cheeses like semi-aged Valencay goat cheese. Try it with beef stew or even with cheesecake. Serving temperature: Best served chilled (50°F/10°C)
Alcohol is dangerous for health, to be consumed with moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol is prohibited to minors. You certify that you have the legal age required and the legal capacity to purchase on this Internet site.
Drinks Alcohol Cocktails

Sakes

Kamotsuru Junmai Sake (14.7% vol.)

Kamotsuru Junmai Sake (14.7% vol.)
11,80 €
11,80 €

Ref. 364

Size

In stock

Description

This sake was developed using only specially selected Hiroshima-grown sake rice. The rice was polished to 70%, giving the sake a rounded, sweet, and dry aroma.

Alcohol content: 14.7°

Flavor

Appearance: Junmai sake, pale yellow in color, with silvery or even light orange highlights. Medium-thick disc, dense and regular tears.

Nose: The first nose is of good quality and expressive. The initial aromas evoke orchard fruits, citrus (bergamot) and exoticism (passion fruit). In the background, the smell of fresh chestnut appears (koji). A lot of purity and pleasure certainly linked to the mastery of polishing since 1898.

Palate: The attack is delicate in texture thanks to the sweetness of the residual sugars and the glycerol envelope that intertwine. This sake is savory and medium dry. The mineral texture of the spring water provides a straight backbone. The acidity and alcohol are in the shadows.

Finish: Retro-olfaction triggers the taste buds sensitive to sugars. Salivating finish.

Conservation

Store in a cool, dry place away from light.

Ingredients & Allergens

Rice (27.8%), Koji (8.1%), Water (64.1%)

Nutritional Values

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Origin Hiroshima, Japan
Container Glass bottle
Usage Pairing: This sake is defined by its calm and creamy texture. It pairs beautifully with shellfish such as oysters gratinéed with sake, but also with cheeses like semi-aged Valencay goat cheese. Try it with beef stew or even with cheesecake. Serving temperature: Best served chilled (50°F/10°C)
Alcohol is dangerous for health, to be consumed with moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol is prohibited to minors. You certify that you have the legal age required and the legal capacity to purchase on this Internet site.
Drinks Alcohol Cocktails
Kamotsuru Shuzo
The producer

Kamotsuru Shuzo

In 1873, Wahei Kimura created his sake which he named Kamotsuru, giving birth to a brewery that officially became a company in 1918. Producing exceptional sake requires not only high-quality water, but also perfect mastery of rice polishing. At the end of the 19th century, this step was limited by grindstones driven by water mills. The Satake company revolutionized the process in 1898 by inventing Japan's first rice polishing machine, achieving an unprecedented polishing rate of 75%. This advancement paved the way for sakes of exceptional finesse. From 1970 to 1988, Kamotsuru wins the gold medal at the National New Sake Competition for 18 consecutive years, dedicating the quality of its vintages. In April 2014, during a official dinner between Shinzo Abe and Barack Obama, it is a Kamotsuru sake that is chosen to be served, an honor that further establishes the reputation of this historic Hiroshima house.