Sensai Renaissance Junmai Kimoto Natural Sake

Description

This is a pure rice sake (junmai) and an unblended sake (genshu), both of which are brewed using the traditional kimoto method. In this method, the brewers allow the fermentation process to produce its own lactic acid by regularly stirring the mash and exposing it to the air. This rich and powerful sake has notes of grain and cedar wood. It is perfect with root vegetables, mushrooms, and saucy dishes.

Rice: Nojyoho
Polishing: 80%
Prefecture: Hyogo

Storage:

This sake can be stored at room temperature (around 20°C). As with all sake, we recommend protecting it from light. For longer storage, keep 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 damage it.

Ingredients:

Water, rice, koji rice. (Alcohol content: 16%)

Shelf life:

If stored under the right conditions (see above), this sake will keep for years before opening. Once opened, it’s a matter of preference: the standard shelf life is around ten days in the refrigerator, but some enthusiasts leave their bottles to mature in a cool place for three to four weeks, or even longer. It all depends on your preference for oxidised sakes.

Serve at any temperature:

This sake can be served chilled (8–10 °C), at room temperature (13–16 °C), or warm (30–55 °C), which is unusual. Each of these serving temperatures will bring out a different aspect of its aromatic profile.
If you are serving it warm, we recommend heating only the amount you wish to drink. Purists use a small bottle called a tokuri and heat the sake in a bain-marie. Bon vivants heat the sake in the microwave. Honestly, both methods work well. Serve in a wine glass or sake cup.

Remember that alcohol abuse is dangerous to your health — please drink responsibly.