Sake “Masamune 1898” Kimoto Junmai

Description

This pure rice sake (junmai) from the Mitobe Shuzo brewery uses only an ancient variety of rice called “omachi”. This rice shows its rusticity in the torrefied, aromatic flavors and straightforward texture of this no-frills cuvée. We also appreciate its great aromatic amplitude, directly derived from the traditional “kimoto” brewing method. It’s a cuvée we’ve encountered in Michelin-starred restaurants.

Storing:

This sake should be stored in a cool place, between 2 and 5°C. As with any sake, we recommend keeping it away from light. For longer storage, it’s best to store the bottle upright in a dark place. 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 fridge, but some connoisseurs let their bottles mature in the fridge for three to four weeks, or even longer. It all depends on your taste for oxidized sake.

Serve at any temperature:

Sake can be served chilled (8-10°C), at room temperature (13-16°C) or warm (30-55°C). Each of these serving temperatures will shed new light on its aromatic profile.

For hot tasting, we recommend that you heat only the amount of sake you wish to enjoy hot. Purists use a small bottle called a “tokuri” and heat the sake in a bain-marie. Real gangsters put the sake in the microwave. Honestly, both work. Serve in a wine glass or sake cup.