A junmai from the Shizenshu (“natural sake”) brand, made with organic rice, additive-free yeast, and using the traditional kimotozukuri (or kimoto) method for the fermentation starter. This sake has been conceived to be fully enjoyed as an atsukan, that is warmed up: the higher temperature opens up all the rich aroma of the fermentation starter. Perfect for warming up in winter and for healing the weariness of a workday all year round!
2015: Silver medal “International Wine Challenge”
TYPE: Kimoto junmai sake
COLOUR: Clear pale lemon
OUR TASTING NOTES: Rich aromas of mushroom, rice flour, cream cheese. It has a creamy and mouth-coating texture with gentle condensed milk and panna cotta flavours with hints of umami and acidity. Warming it up brings up more fruity flavours and makes it more mellow.
FOOD PAIRING: Blondies; s'mores; potato velouté, mapo tofu
SERVING SUGGESTIONS: Enjoy at room temperature or gently warmed up (30-35ºC)
STORAGE: Store in a dry and cool place. Avoid direct sunlight.
SPECS:
Japanese name: しぜんしゅ 燗誂
Brewery: Niida Honke (Fukushima prefecture)
Size: 160 ml / 720 ml
ABV: 13.8%
Rice polishing rate: 80%
Ingredients: water, Toyonishiki rice (Miyagi), koji, yeast
USD : 22.0
WASHING INSTRUCTIONS:
Machine wash separately in cold water on a gentle cycle. Tumble dry separately on low heat. Add QE Home Wool Dryer Balls to reduce wrinkles and increases drying efficiency. Touch up with a low heat iron as needed. Do not bleach or dry clean.
