Origin Osaka, Japan
Container Glass bottle
Usage Pairing: This sake pairs perfectly with raw fish dishes such as sushi or sashimi, as well as cooked seafood, cured ham and meat dishes. Serving temperature: Chilled (5°)
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Sakes

Chochin sake Hattannishiki Junmai Muroka Namagenshu 1800ml (18% vol.)

Chochin sake Hattannishiki Junmai Muroka Namagenshu 1800ml (18% vol.)
106,50 €
106,50 €

Ref. 398

In stock

Description
This sake is produced from Hattannishiki rice, polished to 60%. This widely cultivated sake variety produces a highly aromatic and well-balanced sake. In addition to being junmai, meaning no alcohol is added, it is a "muroka" sake. This means that it is not finely filtered with activated carbon particles. The producer simply cleans the surface and leaves the residual deposits from the pressing in the bottle. This sake is also a "nama" sake: In order to preserve the liveliness of its aromas, it has not been pasteurized. It also has the "genshu" designation, meaning that after pressing no water is added to the sake. This is also why it has a higher alcohol content. Alcohol content: 18°
Flavor

Pronounced umami flavor with a slight acidity and a long finish. The production process of this sake results in a purer and more intense flavor.

Conservation

Keep refrigerated. This sake is a namazake, meaning it is not pasteurized. Therefore, it is best to keep it refrigerated and consume it quickly after opening to avoid any alteration in flavor.

Ingredients & Allergens

Rice, koji

Nutritional Values

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Origin Osaka, Japan
Container Glass bottle
Usage Pairing: This sake pairs perfectly with raw fish dishes such as sushi or sashimi, as well as cooked seafood, cured ham and meat dishes. Serving temperature: Chilled (5°)
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
Akishika
The producer

Akishika

The Akishika Brewery has been founded in 1886, in the city of Nose in the northern Osaka region. It only produces junmai sake, that is to say without adding alcohol, with the Yamada Nishiki variety cultivated by the brewery itself, a short-grain rice that absorbs water and dissolves easily, making it ideal for sake. This rice is grown without pesticides, thanks to the rice bran and the sake lees that remain after production. Akishika sake derives its strength from its strong acidity, which initially gives way to rich flavors before reappearing in the finish (usually a sweeter, more viscous aftertaste is expected). It is this harmony between the sweetness of the rice and the acidity that has won the hearts of Akishika lovers. Akishika has two main lines of sake: "Akishika," the house's flagship sake, and "Okushika," a line of longer-aged sakes with a rounded, rich taste.