Origin Ehime, Japan
Container Glass bottle
Usage Pairing: Chicken with morels, raw fish in coconut milk (Tahitian style) or with ginger (Chinese style), cheese platter with dried fruit and wholemeal bread, crab salad with green apple and mayonnaise. Serving temperature: Cold (5°-10°) or cool (10°-12°)
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

Junmai Daiginjo sake "Shusen Eiko" 720 ml (15.5% vol.)

Junmai Daiginjo sake "Shusen Eiko" 720 ml (15.5% vol.)
46,50 €
46,50 €

Ref. 382

In stock

Description
This junmai daiginjo is made from Ehime Prefecture's signature sake rice, "Matsuyama Mii," polished to 50%. It is an elegant sake produced in small batches with a subtle, umami aroma. Alcohol content: 15.5°
Flavor

Appearance: This sake is bright and clear. It has a slight silver tint.

Nose: The first nose is aromatic with vegetal notes like freshly cut grass and pine sap. There are notes of cooked rice that emerge. There are also fruity elements with apple and green pear. The first olfactory encounter offers a gourmet sensation. Aeration allows for hints of green melon, plum, and jasmine to emerge. Slightly tropical, we will also smell star fruit and green mango. Rice is always present as a common thread.

Palate: The attack is sweet with notes of rice but also fruit. We find almond and even almond milk and rice pudding. There is a beautiful umami that encompasses the palate and persists until the finish which is drier and more frank. We find a small touch of white pepper that spices the whole.

Finish: The finish is on rice. The fruits are more discreet on the palate (apple, plum, pear, green pineapple). The texture is expressed with a lovely velvety texture.

Conservation

Store in a cool place, away from light.

Ingredients & Allergens

Water, rice, koji

Nutritional Values

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Origin Ehime, Japan
Container Glass bottle
Usage Pairing: Chicken with morels, raw fish in coconut milk (Tahitian style) or with ginger (Chinese style), cheese platter with dried fruit and wholemeal bread, crab salad with green apple and mayonnaise. Serving temperature: Cold (5°-10°) or cool (10°-12°)
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
Eiko Shuzo
The producer

Eiko Shuzo

Since 1943, the Eiko Shuzo family brewery, based in Ehime Prefecture in southern Japan, produces premium sakes that have become over time true regional emblems. Their secret is based on three pillars: pure water, exceptional rice and unique know-how. Yukebuchi water, springing from Mount Takanawa, marries three local varieties of rice — Matsuyama Mii, Yamada Nishiki, and Shizuku Hime — to form the basis of their creations. But it is the legacy of a monk passionate about sake, Kazuhisa Enjo, who gives the house its unique identity. Contrary to tradition, which dictates that brewing is only done in winter, this monk, driven by an inexhaustible passion, worked at the brewery throughout the year. His know-how and rigor were passed on to his apprentices, then to their successors, who still perpetuate these ancestral methods today. Men and know-how, rice and water: three inseparable elements who shape refined sakes, multiple award-winning and recognized worldwide.