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The tasting |
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Crystalline with silver reflections. |
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Pure and crystal clear with delicate aromas of melon and root notes. |
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Fine and suave with subtle flavors, let yourself be seduced by this semi-powerful sake, which offers a full-bodied palate, with a beautiful palate and a fine bitter finish. |
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The sommelier's advice |
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To be served between 8 and 10°C and kept in the refrigerator for a maximum of one month after opening. |
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Asian cuisine. |
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As of now |
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The estate and the wine |
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It's a true phenomenon! Carried by the love and interest of sommeliers, restaurant owners and amateurs, sake’s reputation is extending its reach in the Western world... The great Japanese distilleries now offer a wide variety of sakes, a phenomenon whose extent we’ve been at the forefront of, opening the doors of this very special world to you for several years now. |
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Sakura-Masamune GI Nadagogo Junmai Tokubetsu 65 is produced from the most famous rice variety of the country: Yamadanishiki. This non-vintage sake with a polish rate of 65% has a nice strength and a smooth palate. The notes of root and watermelon mingle with evidence and amplitude, forming a rather comfortable palate sharpened by a fine bitterness on the finish. The distillery that produces it is one of the oldest and most renowned in the country, founded in 1625. |
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After harvesting in autumn, the rice, Yamadanishiki variety, is dried. It is then polished so that only 65% of the grain mass remains. Then it is washed and soaked to reach a moisture content of about 30% before being steamed for about 1 hour.
At this stage, a part is extracted to develop the "Koji" fungus essential to the transformation of starch into sugar. The alcoholic fermentation is then carried out at low temperature.
Once the fermentation is finished, the sake is pressed, filtered and pasteurized a first time before being bottled in 2021.
This sake is then pasteurized a second time before shipping. |
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AWARDS |
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Sake rated 92/100 by our Committee! |
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