Type: JUNMAI DAIGINJO
Alcohol content: 16.5%
Sake Meter Value: +1 (balanced)
Moisture content: 40% (very refined)
Service temperature: 8° C
Ingredients: water, rice, koji
DESCRIPTION
The first Sake made with Yukimegami rice, a type of rice developed in 2015 by the agricultural technology research center of Yamagata Prefecture to produce the best possible Junmai Daiginjo.
Yukimegami means "goddess of the snow," the name itself is meant to indicate the purity and softness of flavor that can be achieved in a Sake made with this rice.
A very important feature is the low protein concentration in the grain, which allows for greater control over the amino acids during fermentation and a greater development of Ginjo-ka. The plant is also quite easy to cultivate, as it does not reach a great height like other types used for the Ginjo category.
It wins us over with its very elegant taste and delicate flavor. Perfect for a refined aperitif.
FOOD PAIRING
It pairs well with low to medium-fat fish dishes such as salmon or amberjack, but also grilled shellfish
In Japanese cuisine: white fish sashimi (sea bass, gilt-head bream, snapper, etc.), sushi or soba.
CURIOSITY'
Sakagura founded in 1875, composed of only a few kurabito (brewery workers), has maintained and continues to maintain traditional production techniques over time.
