Yukiotoko Junmai Sake

Description

This sake is produced in the purest Niigata style by the Aoki Shuzo brewery, which has been operating for three hundred years. It is elegant and light, bevelled and dry, like an athlete. The Japanese call this rare style in our part of the world “tanrei karakuchi”, which could be translated as “dry and clean”. This quality means that Yukiotoko cleanses the palate before disappearing without leaving a trace. It is therefore ideal for drinking with food, as every bite tastes like the first. It is sublime with fish and meat, whether raw or cooked.

Storage:

This sake can be stored at room temperature (around 20°C). As with all sake, we recommend protecting it from light. For prolonged storage, keep the bottle upright in a dark place at around 13°C. Lying the bottle down brings the sake into contact with the cork, which can damage it.

Ingredients:

Water, rice, koji rice. (Alcohol content: 15.5%)

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 personal preference: the ‘standard’ shelf life is around ten days in the refrigerator, but some enthusiasts leave their bottles in a cool place to evolve for three to four weeks or more. 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). Each of these serving temperatures will bring out a new 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 and should be consumed in moderation.