Este un sake puternic, fara a mai fi diluat cu apa.
Origine: Japonia, zona Kumamoto, Chiyonosono Sake Brewery
Este un sake sec puternic, cu un caracter complex. Genshu este un tip special de sake, care nu este diluat cu apa, pastrandu-si astfel taria initiala. Astfel, va puteti bucura de el si cu gheata, deoarece acest sake nu se va simti diluat de la gheata topita.
Stil sake Fructat, floral | Complex, puternic
Temperatura de băut Cu gheață | rece | temperatura camerei
Recomandat la mâncăruri mancaruri grase, pește gras, somon, ton, steak
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. 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.