Type: TOKUBETSU HONJOZO
Alcohol content: 15.7%
Sake Meter Value: +4 (dry)
Polishing ratio: 60% (very polished)
Operating temperature: at all temperatures
Ingredients: water, rice, koji, alcohol
DESCRIPTION
Sake made with rice Adulthood, characterized by a particularly large and flavorful grain. This type of rice gives the sake a rvery pleasant maturity.
It's a sake with my uncle (pasteurized once before maturation, that is bottled nama, pasteurized and left to mature in the bottle). Special attention is given to the pasteurization phase, in this case very brief, to obtain a product with a rich umami and creamy aroma. In the mouth, this aroma transforms into a roundness of flavor, not at all aggressive; especially at low temperatures, the alcohol is barely noticeable. Meanwhile, the yeast is state specifically chosen to enhance the aromaticity: the KA yeast, son of yeast no. 9, which gives aromas of banana and fruit; it is a strong yeast, used for ginjo.
The color is slightly straw-colored (rightly so because it is a croquette, that is, it is not microfiltered). On the nose: cream, green apple, but also aromatic parts like melon and peach which are generally not expected for an honjozo. A slight bitter aftertaste helps pairing with a wide variety of foods. Short, dry, very fresh.
We like it very much because it has light fruity aromas, a slightly dry and mineral taste, refreshing. It has an elegance usually found in a ginjo or daiginjo.
FOOD PAIRING
It pairs well with dishes such as fried foods, grilled fish, eggplants, as well as vegetables and grilled chicken or shrimp.
In Japanese cuisine: kabayaki (grilled eel), tofu dengaku, tonkatsu, or soba.
CURIOSITY'
The packaging was designed by a kurabito to resemble the old Kaioi-Tokkuri amphorae (returnable empties) that bore the ideogram of the sake seller.
This sake is made using only the product of the central pressing, more homogeneous (Nakagumi).
