Junmai Daiginjo "Shusen Eiko" 720ml (15,5% Vol.)
382
46,50 € tax incl.
Description : This junmai daiginjo was produced from "Matsuyama Mii" sake rice typical of Ehime Prefecture that was polished to 50%. This is a light and elegant sake produced in small quantities with a subtle and umami flavor.
Alcohol by volume : 15,5%
Appearance: This sake is bright and clear. It has a slight silver hue.
Nose: The first nose is aromatic with vegetal notes like fresh cut grass and pine sap. There are notes of cooked rice. We can also smell fruity elements with apple and green pear. The first olfactory encounter offers a gourmet sensation. The aeration allows to release touches of green melon, plum but also jasmine. Slightly tropical, we will also feel the starfruit and green mango. The rice is always present as a common thread.
Mouth: The attack is on sweetness with notes of rice but also of fruits. We find almond and even almond milk and rice pudding. There is a nice umami that encompasses the palate and persists until the finish which is drier and more frank. There is a touch of white pepper that spices up the whole.
Finish: The finish is on rice. The fruits are more discreet in the mouth (apple, plum, pear, green pineapple). The texture expresses itself with a nice smoothness.
Pairing : Chicken with morels, raw fish with coconut milk (Tahitian style) or with ginger (Chinese style), cheese platter with dried fruits and wholemeal bread, crab salad with green apple and mayonnaise.
Serving temperature : Cold (5°-10°) or fresh (10°-12°)
Ingredients : Water, rice, koji.
Preservation : Keep in a cool place, away from sunlight.
Origin : Japan
Container : Glass bottle
Excessive drinking is dangerous for the health, alcoholic beverages should be consumed with moderation. Expecting mothers should not consume alcoholic beverages.
The sale of alcohol to minors is prohibited.
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Founded in 1943, the Eiko Shuzo brewery is located in Ehime prefecture, southern Japan. This family owned brewery relies on 3 essential elements to make high quality sake that became over time symbols of Ehime. Eiko Shuzo uses Yubekuchi water, flowing out of the foothills of Mount Takanawa as well as 3 local varieties of rice, namely "Matsuyama Mii" rice, "Yamada Nishiki" rice and "Shizuku Hime" rice. These 2 ingredients make the basis of a good sake but brewing skills are undeniably necessary to produce a high quality sake. The brewing skills of Eiko Shuzo brewery were passed to Ochi Mori from Kazuhisa Enjo, a monk known for being a sake lover. Sake brewers usually gather during winter to brew sake but Ochi Mori’s passion for sake incites him to be present at Eiko Shuzo brewery all year round to prepare for brewing sake. He transmitted his skills and passion to his apprentices and their successors who are perpetuating ancestral methods. Men and their skills, rice and water, these are the 3 elements Eiko Shuzo takes pride in and that make the sake brewed by the brewery high quality sake, rewarded on various occasions and recognized worldwide.
