Este un sake high-end elegant, cu o aroma fructata delicioasa, usor corpolent.
Origine: Japonia, zona Kumamoto, Chiyonosono Sake Brewery
După presare, se pasteurizează o dată, apoi se îmbuteliază și se sigilează cu dop depluta, la fel ca vinul european. Daiginjo se maturizează apoi încet în sticlă. Spectrul său tipic de arome de fructe galbene și tropicale este inițial proaspăt și ușor și se maturizează în timp, câștigând profunzime și complexitate.
Stil sake Fructat, floral | high-end | Fin si dulce
Temperatura de băut rece | temperatura camerei
Recomandat la Mâncăruri fine si complexe, sushi si sashimi aperitive și tartine, antipasti, brânzeturi moi
Dimensiunea sticlei 720 ml
Depozitați într-un loc răcoros !
About the Chiyonozono Sake Brewery
The Chiyonozono Sake Brewery is located near the Kikuchi River in the downtown area of Somon, a bustling rice trading district, is one such brewery. The Honda family, a former rice wholesaler, started brewing sake in 1896 and established the Chiyonoen Shuzo after the Honda Sake Brewery. The towering chimney is a symbol of the history of this brewery.
The brewery was originally a rice wholesaler, and since its establishment, it has been exceptionally particular about the rice it uses as raw material. He even evolved the “Shinryoku” sake brewing rice that was cultivated from Taisho to Showa to create a new variety called “Kyusyu
Shinryiki”. Also, after the war, when regular sake was still in its prime in Japan, the brewery was the first in the country to start brewing Junmai sake, which caused a sensation. Even today, when the brewery continues to take on the challenges of the times, including the commercialization of Daiginjo sake with a cork stopper, the brewery’s history is the reason why it continues to produce 100% of its own polished rice.
In the world of sake brewing, rice polishing is called “polishing the rice” rather than “grinding the rice. The process of polishing rice is necessary to make the sake we envision. Each step of the process, such as the rice polishing ratio, the brewing mixture, the groundwater used for brewing, and the brewing temperature, all affect the taste of the sake, so we can’t afford to be careless,” says Toji Nakajima.
Our mission is to create sake that our customers want, and we want to challenge ourselves to create new products while considering the compatibility with food. We are learning every day,” said the future fifth generation, Yuri Honda. Expectations are high for the brewing of sake that captures the heart of the drinker from Yuri’s unique perspective.