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Kozaemon Junmai ginjo No20.Mino-mizunamimai sake - [KOZ1]

Ingredients : 60 % water, 32 % Rice( Gifu mizunamimai variety polished to 45 % ), 8 % Kôji rice ( yamadanishiki variety polished to 50 % )

Store in a refrigerator if possible

Pure alcohol volume : 16.1 %


Origin : Gifu, Japan

Serve well chilled and drink within 20 days of opening

Packaging :  720 ml bottle

TOO MUCH ALCOHOL IS BAD FOR HEALTH. ENJOY RESPONSIBLY. DRINKING EVEN SMALL QUANTITIES OF ALCOHOL DURING PREGNANCY CAN HAVE SERIOUS CONSEQUENCES ON THE CHILD'S HEALTH. IT IS FORBIDDEN TO SELL ALCOHOL TO UNDER 18s.

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38.27EUR TTC

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Kozaemon Junmai ginjo No20 Mino-mizunamimai sake is fermented rice wine.
Nowadays it is easy to find rice to make sake anywhere in Japan . However the region of Mizunami was one of the major sake rice growing regions.
Nakashima Jozo Kozaemon therefore contacted Mizunami producers to relaunch the cultivation of an old-style rice variety they themselves had created, Mizunamimai.
This sake is dedicated to the return of one of the original sake rice growing regions with its very pure, well known waters essential to make a quality nectar.
What is special about Mizunamimai is its acidity. Even if the first taste is acid, it reveals a wine of character with sesame or roasted bean notes.
It's perfect with oily fish ( mackerels, sardines ), foie gras, oysters, thin slices of duck breast. Combined with white miso it becomes an excellent marinade for oily or fleshy fish, young pigeons, ducks.
Chefs of traditional Japanese cuisine love it and especially those specialised in yakitori kebabs. Those specialised in French cuisine in Japan like it because it goes very well with our culinary conception.
Acidity and umami are well balanced.