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Description
Kenrokuzakura is a real curiosity: this pure rice sake (junmai) with fruity aromas (ginjo) is brewed with yeast harvested from Japanese sakura cherry blossoms in the magnificent Kenroku Park. It’s naturally floral and delicate. A creation of the Nakamura Shuzo Brewery.
Storage:
This sake can be stored at room temperature, around 20°C. As with all sakés, it should be protected from light. For longer storage, it’s best to store the bottle upright in a dark place at around 13°C. Laying the bottle down brings the sake into contact with the cork, which can be damaging.
Ingredients:
Water, rice, koji rice (alcohol: 16%).
Shelf life:
Before opening and under the right conditions (as described above), this sake can be kept for years. After opening, it’s a matter of taste: the “classic” shelf life is about ten days in the refrigerator, but some connoisseurs let their bottles mature in the refrigerator for three to four weeks, or even longer. It all depends on your taste for oxidized sake.
Serve chilled or at room temperature:
This sake can be served chilled, between 8 and 10°C, or at room temperature, between 13 and 16°C. When served chilled, its aromas are more concentrated and its alcohol is more subtle. At room temperature, it gains in amplitude and reveals a little more of its alcohol.
To best appreciate its bouquet, use a wine glass. For those with a passion for texture, we recommend a sake cup.
Alcohol abuse is dangerous to your health and should be consumed in moderation.
