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Description
A highly polished (ginjo) sake made from pure rice (junmai), with fruit and chestnut flavors supported by a beautiful lactic acidity. The traditional “yamahai” brewing method gives this cuvée a rare amplitude. A creation of the Masumi Brewery.
Storing:
This sake should be stored in a cool place, between 2 and 5°C. As with all sakés, 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 will bring the sake into contact with the cork, which can be damaging.
Ingredients:
Water, rice, koji rice (alcohol: 15%).
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 aficionados let their bottles mature in the fridge for three to four weeks, or even longer. It all depends on your taste in oxidized sake.
Serve chilled:
We recommend serving this sake chilled, between 8 and 10°C. A wine glass will allow you to appreciate its bouquet better, but a sake cup will reveal more of its texture. Don’t worry, it’s excellent either way.
Alcohol abuse is dangerous to your health and should be consumed in moderation.
