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
A rare example of sake aged for years in a mountain cave (to keep the temperature low and constant). Produced with the traditional technique Yamahai shikomi*, which requires precise and constant temperature control. After maturing in a tank at room temperature for about 7-8 months, it is bottled and aged in a cave (a former tank factory, used during the world wars) for one and a half to two years.
Very elegant, its aroma gently fills the entire palate. Slightly dry, rich in umami and with creamy notes. Also excellent at the end of a meal as a wine for contemplation. In Japan, it is considered a special product reserved for sake connoisseurs, but in Europe, precisely because of its intense flavor due to aging, it can also suit less experienced palates well.
*With the term Yamahai it means a type of method far away in which the mixing action to generate lactic acids is avoided.
FOOD PAIRING
Stews, aged cheeses, prosciutto crudo, but also chocolate and hazelnuts at the end of the meal.
In Japanese cuisine: traditional dishes (ramen, tempura, shabu shabu, etc).
