Sake “Total fermentation” Namaroku Genshu Junmai

Description

Kinoshita Brewery’s “Total Fermentation” sake goes all out: brewed with wild yeast, unfiltered and unpasteurized. Most importantly, its alcohol content of 22° is the legal limit for sake to be called “sake” in Japan. The result is a sake with a powerful taste of honey, nuts and impenetrable forest. Delicious at room temperature, we recommend trying it hot for an even more unique and powerful experience. A Gaillard sake, if you’ll pardon the expression.

Storing:

This sake can be stored at room temperature, around 20°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 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: 22%).

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 for oxidized sake.

Serve it warm or at room temperature:

This sake can be served at room temperature, between 13 and 16°C. Or warm. Japanese oenologists recognize six main temperatures for warm serving, ranging from 30 to 55°C in five-degree increments. In short, the hotter you serve it, the more intense the aromas and alcohol will be on the palate. It’s up to you to test.

We recommend that you only heat up as much sake as you want to enjoy hot. Purists use a small bottle called a “tokuri” to heat sake in a bain-marie. Sake enthusiasts heat sake in a microwave. Honestly, both work. Serve in wine glasses or sake cups.

Alcohol abuse is dangerous to your health and should be consumed in moderation.