CHIYOKOTOKUBI JUNMAI GINJO GENSHU 720ml

Type: Junmai Ginjo

Alcohol content: 17%   

Seimaibuai: 55% (refined)

Operating temperature: from 12° to 50°C   

Ingredients: water, rice, koji

DESCRIPTION 

The Chiyokotobuki Junmai Ginjo Genshu is an undiluted sake with a strong, full-bodied, and balanced character, with an alcohol content of 17%. It was created with the intent to maintain the typical structure of a genshu, without sacrificing the elegant floral aromas typical of a ginjo.

Although its Nihonshudo of +2 indicates a non-sweet taste, a subtle sweetness can be perceived on the nose, derived from the precious Dewasansan rice. This rice, used in all stages of production and polished to 55%, is grown on hills at 250-300 meters altitude in the countryside of Sagae, near a river. Here, the temperature variation between day and night, combined with the kawakaze (river wind), creates ideal conditions to obtain healthy and starch-rich rice. Furthermore, Dewasansan is a "tokubetsu saibai mai" (specially cultivated rice) grown without the use of pesticides.

Production takes place in January, during the coldest months, with a slow fermentation at low temperature for about 28 days. After pressing, it is matured at low temperature (from -2°C to +2°C) for at least one year. Before sale, the sake is pasteurized at 65°C for five minutes to ensure its stability.

The result is a sake with a round and persistent taste, with notes of umami that particularly emerge when served at room temperature or warm. Its full-bodied structure and complex aromatic profile make it a unique tasting experience.

FOOD PAIRING 

It is ideal to accompany flavorful and smoky dishes.

In European cuisine: rich first courses, such as those with speck, bacon, or smoked scamorza, but also grilled meat and fish (where the complexity of genshu enhances the smoky notes and grilled taste), also perfect with game like wild boar or deer, as the full-bodied structure balances the intense and earthy flavors of the meat.

In Japanese cuisine: Teriyaki and yakitori, tsukune (skewered meatballs), ramen (especially with rich and flavorful broths, where the freshness of sake balances the fattiness).