Type: JUNMAI, KIMOTO method
Alcohol content: 14%
Sake Meter Value: +2 (slightly dry)
Moisture content: 65% (refined)
Service temperature: from 12° C to 55° C
Ingredients: water, rice, koji
DESCRIPTION
Structured and broad aroma. A junmai full-bodied, obtained from sake rice Miyamanishiki of the Yamagata prefecture, polished up to 65%. On the palate, a broad flavor of cream, aromas of melon, lychee, almond, notes of exotic fruit. Also suitable for spicy dishes.
We like it very much this kimoto, for the completeness and the fragrance of aromas it can convey. Unlike the classic kimoto, with a slightly bitter aftertaste (which pairs well with foods like artichokes), this one pairs well with cheeses, even fresh ones like ricotta and burrata.
Note that with the term far away it means a traditional meticulous (and tiring) mixing technique of the pour (the mother of sake) to allow the natural production of lactic acid, useful for the yeasts to ferment. This technique requires up to 25 additional days of work.
FOOD PAIRING
Tasty appetizers. Sweet and sour. Spicy dishes. Grilled or charcoal-grilled meats. Cheeses, including fresh ones.
In Japanese cuisine: teriyaki, katsudon, okonomiyaki, tsukemono.
CURIOSITY'
The sakagura Watarai Honten was founded around 1620 and is one of the oldest in the region. The Kuramoto (owner of the sakagura) as well as the current president, is the seventeenth. He is one of the most respected figures in the region; just think that many kurabito (workers of the sakagura) studied under him to improve their technique and learn its secrets. Their this one ("enologist"), Toshihito Watarai, is the eldest son of the president and also the youngest son Toshio is working with them.
