Origin Kagawa, Japan
Container Glass bottle
Usage Pairing: With its powerful rice flavor and lovely acidity, this sake pairs well with heavily seasoned dishes, such as spicy pork. It can also be served with seafood, such as charcoal-grilled seafood, or snow crab with light soy sauce. The combination with spices also works well in desserts, such as apple and cinnamon pie. Serving temperature: Can be drunk cold (5°-10°), chilled (10°-12°), at room temperature (15°-25°) or heated. Alcohol abuse is dangerous for your health; consume in moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol to minors is prohibited. You certify that you are of legal age and have the legal capacity to purchase on this website.
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

Gaijin Yamahai Junmai Sanshu-Omachi Sake 720ml (17.5% vol.)

Gaijin Yamahai Junmai Sanshu-Omachi Sake 720ml (17.5% vol.)
76,20 €
76,20 €

Ref. 397

In stock

Description
This sake is made using the Yamahai brewing method, similar to the Kimoto method, in which brewers do not add lactic acid to initiate the yeast starter. In the Yamahai method, the yeast starter is left to its own devices, without mixing. Production takes longer but allows for the development of richer, more pronounced flavors. The 75% polished sanju omachi rice used in this unpasteurized sake is grown in Sanuki Province, in northeastern Shikoku. Alcohol content: 17.5°
Flavor

Appearance: The sake is translucent, shiny, with a slight silver color and straw highlights.

Nose: The initial nose is deep with aromas of almond, milk chocolate, artichoke, white mushroom, and rice. There are also notes of fruit such as golden apple and a few hints of radish. Alcohol is also present. Then, upon aeration, we notice pepper and green fruits such as plum and green kiwi skin. Cooked rice is very present, as well as a light soy sauce.
Palate: The attack is sweet, oily with alcohol. The bitterness appears strongly and continues in the mid-palate. We have fresh fruits but also cooked fruits. We find almond but also yellow peach, coconut water, radish, pepper, even Espelette pepper and light soy sauce. This is a sake with character, rather dry with texture.

Finish: The light soy sauce carries through to a finish full of umami.

Conservation

Store in a cool, dry place away from light.

Ingredients & Allergens

Rice, koji, water

Nutritional Values

View full details
Origin Kagawa, Japan
Container Glass bottle
Usage Pairing: With its powerful rice flavor and lovely acidity, this sake pairs well with heavily seasoned dishes, such as spicy pork. It can also be served with seafood, such as charcoal-grilled seafood, or snow crab with light soy sauce. The combination with spices also works well in desserts, such as apple and cinnamon pie. Serving temperature: Can be drunk cold (5°-10°), chilled (10°-12°), at room temperature (15°-25°) or heated. Alcohol abuse is dangerous for your health; consume in moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol to minors is prohibited. You certify that you are of legal age and have the legal capacity to purchase on this website.
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
Maruo Honten
The producer

Maruo Honten

Founded in 1885, this family brewery with only three employees (its president Maruo Tadaoki, his wife and their daughter), produces sake in the Kagawa Prefecture. This former brewery was the former property of two important historical figures involved in the Meiji Restoration and the fall of the Tokugawa family in the 19th century: Takayoshi Kido and Takasugi Shinsaku. Bequeathed to the ancestor of the current owner by Hasegawa Sataro, a wealthy farmer and philanthropist of importance in the region, Maruo Honten today brews sakes that are resistant to thermal degradation, and therefore capable of producing exceptional aromas with age. Maruo Honten is committed to traditional sake production: the few machines present on site consist only of refrigerators and small presses and the containers used do not exceed one ton.