Kamotsuru Daiginjo Tokusei Gold Sake, 180ml

Nose: The nose is simple with fruits: apple, pear and banana. We also smell licorice and fennel seed which are subtly released with hints of cooked rice. Allowed to breathe, you smell rose and cooked fennel. There is a little white pepper and light cream.

Taste: The attack is sweet and fresh. We find green apple and its notes of white pepper, star anise and fennel. The mid-palate is drier with aromas of cooked rice and watermelon.

Finale : The finish is classic, creamy with touches of nashi pear.

Pairing : Free-range chicken and herb jus, tomato salad, mozzarella balsamic vinegar, crystal shrimp, back cod with onion rice.

Tasting temperature: Cool (10°-12°).

Ingredients : Rice (25.9%), Koji (7.1%), Alcohol (3 .2%), Gold leaf (0.00000096%)

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

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 having won first prize at the Paris Universal Exhibition of 1900, in 1970, and for 18 consecutive years, this sake of particularly esteemed quality won the gold medal at the National Competition for New Sake and in April 2014, when Shinzo Abe met President Obama, they were offered Kamotsuru sake. This event, still in everyone's memory, made the sakes of the Kamotsuru brewery, this great name in sake breweries, even more popular.