Kamotsuru Junmai Ginjo Itteki Nyukon Sake, 300ml

Appearance: Junmai ginjo sake, pale yellow in color, with almost orange highlights. Clear clarity, clear and thick disc.

Nose : Nose of good quality and complex at first glance. Good intensity expressed by typical ginjo sake esters: the capron-san ester translated here by the pineapple aroma. When aerated, the ethyl acetate ester appears, expressed by the aromas of fresh grapes and fresh grass. We also note the phenylethanol ester expressed by the floral scent of rose. span>

Accord : Sake notable for its charisma and complexity. It will go perfectly with your starters such as a shiitake and bonito broth or shrimp tempura.

Tasting temperature : Best slightly heated (35°) p>

Ingredients : Rice (30%), Koji (8.3%), Water (61 .7%)

Storage: Store in a dry, cool place, protected from light.

In 1873, Wahei KIMURA invented his sake which he named Kamotsuru and whose brewery became a company in 1918. To produce high quality sake, it is not only water quality, but also rice polishing techniques that are essential. To overcome the limitation of polishing carried out using a grinding wheel powered by a water mill, the company purchased from the Satake company the first rice polishing machine in Japan, developed in 1898. Thanks to this technological advance, the polishing rate increased to 75%, a first for the time. In addition to winning first prize at the Paris Universal Exhibition of 1900, in 1970, and for 18 years. consecutive years, this sake of particularly esteemed quality won the gold medal at the National New Sake Competition and in April 2014, when Shinzo Abe met President Obama, it was Kamotsuru sake that was offered to them. This event, still in everyone's memory, made the sakes of the Kamotsuru brewery, this great name in sake breweries, even more popular.