Type: KOSHU (aged)
Alcohol content: 17%
Sake Meter Value: 0 (balanced)
Moisture content: 70% (refined)
Operating temperature: from 8° C to 45° C
Ingredients: water, rice, koji
DESCRIPTION
Elegant aroma and rich, mature taste, truly unique, for this aged sake produced with rice Yamadanishiki of the Hyogo prefecture and with the ancient and laborious technique Yamahai*. Blend of aging up to eight years, which gives it a slightly yellowed color and a unique complexity.
On the nose umami, chestnut and roasted coffee, intense on the palate with a good acidity (2.2), and warm notes of umami, smokiness and dried fruit. Long finish with hints of coffee, chocolate and caramel.
We like it very much because it makes you discover something new every time you drink it.
*By the term yamahai is meant a type of kimoto method in which the mixing action is avoided to generate lactic acids.
FOOD PAIRING
Stews, roasts, aged cheeses, truffle, but also chocolate and hazelnuts at the end of the meal.
In Japanese cuisine: traditional dishes (ramen, tempura, shabu shabu, etc).
CURIOSITY'
Kenbishi is the oldest sake company in Japan, founded in 1505! Its traces are found in history books and paintings of the era, we can find its characteristic logo.
The sake is then aged in steel tanks, this is the only innovation brought to this sakagura, where even today they still build all the necessary tools for production.
