Origin Hiroshima, Japan
Container Glass bottle
Usage Pairing: This kimoto sake will be delicious with pork tenderloin with caramelized onions, as an accompaniment to ratatouille or with stuffed mushrooms. Serving temperature: Room temperature (18-25°)
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.
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Sakes

Ryusei Kimoto Junmai Ginjo Yamadanishiki Sake "Hibi Shakushaku" 720ml (16% vol.)

Ryusei Kimoto Junmai Ginjo Yamadanishiki Sake "Hibi Shakushaku" 720ml (16% vol.)
38,70 €
38,70 €

Ref. 399

In stock

Description
This sake is brewed from Yamadanishiki rice, polished to 60%. This rice, considered the king of sake rice, was created in 1923 by crossing the Yamadaho and Tankan Wataribune varieties, and is used in particular for high-quality sakes with powerful aromas. It is a junmai sake, produced without the addition of alcohol and made according to the traditional kimoto method, which consists of leaving the yeast base to its own devices and not adding yeasts or lactic acids. Fermentation is therefore slower, but this century-old method allows for the production of straightforward and robust sakes with a beautiful umami. Alcohol content: 16°
Flavor

Appearance: This sake has a beautiful transparent color with a slight straw tint. It is bright and clear.

Nose: The initial nose is fruity, with notes of apple and apricot kernel. There are also hints of rice, toast, and Guérande fleur de sel. It's sunny. Upon aeration, it becomes consistent and fresh.

Palate: The attack presents a lot of umami and salinity as it approaches the mid-palate. This sake offers a velvety, almost oily sensation. There are very nice rice notes with a salivating acidity. Hints of almond and mushroom appear. It is long with a still very present, iodized salinity.

Conservation

Store in a cool, dry place away from light.

Ingredients & Allergens

Water, Rice, Koji

Nutritional Values

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Origin Hiroshima, Japan
Container Glass bottle
Usage Pairing: This kimoto sake will be delicious with pork tenderloin with caramelized onions, as an accompaniment to ratatouille or with stuffed mushrooms. Serving temperature: Room temperature (18-25°)
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
Fujii Shuzo
The producer

Fujii Shuzo

Founded in 1863 in the charming town of Takehara (Hiroshima Prefecture), nicknamed “Little Kyoto” for its picturesque landscapes, Fujii Shuzo has been perpetuating the art of sake for over 150 years. Awarded in 1907 by first prize in the first ever national sake competition. Organized in Japan, the house today combines ancestral techniques passed down by its predecessors with modern methods mastered by its production master, Mr. Masao Fujii. This requirement is reflected in each of its sakes, combining tradition, precision and elegance. Visitors passing through Takehara can also push open the door of the house, without reservation, to discover its creations and appreciate all the subtleties during a tasting.