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Description
This is a pure rice sake (junmai), identified by the brewery as ‘special’ (tokubetsu) due to its blend of rare rice varieties: Iwai and Kyo-no-kagayaki. The former brings a slight effervescence, while the latter adds aromas of citrus and watermelon. It is refreshing and easily appreciated by beginners. Pair with white fish.
Rice: Iwai and Kyo-no-Kagayaki.
Polishing ratio: 55%.
Prefecture: Kyoto.
Storage:
This sake should be stored in a cool place between 2 and 5°C. As with all sake, we recommend protecting it from light. For prolonged storage, keep the bottle upright in a dark place. Laying the bottle down brings the sake into contact with the cork, which can be harmful.
Ingredients:
Water, rice, koji rice. (Alcohol content: 15%)
Shelf life:
If stored under the right conditions (as described above) before opening, this sake can be kept for years. Once opened, it’s a matter of preference: the ‘standard’ shelf life is around ten days in the refrigerator, but some enthusiasts leave their bottles in a cool place for three to four weeks or more to allow the flavour to develop. It all depends on your preference for oxidised sakes.
Serve chilled:
We recommend serving this sake chilled, at a temperature between 8 and 10°C. A wine glass allows you to better appreciate the sake’s bouquet, while a sake cup reveals its texture more fully. Either way, it will be excellent.
Remember that alcohol abuse is dangerous to your health — please drink responsibly.
