Sake “Yanwari Junmai

Description

A sake made by the Kinoshita brewery under the direction of Philip Harper, Japan’s rare Western-born cellar master. As the label suggests, this native yeast sake is like a warm bath: pleasant, soothing, inviting. Enjoy it chilled, at room temperature, but especially warm to discover the depth of its almond and toasted aromas.

Storing:

This sake can be stored at room temperature, around 20°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 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.

Aging potential:

Before opening and under the right conditions (those 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 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 wine glasses or sake cups.

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