Ingredients : 60% water, 32% Kamiina Miyamanishiki rice (Nagano), 8% rice kôji
Rice polished to : 55 %
Storage : refrigerate on reception
Packaging : 720 ml bottle
Pure alcohol volume : 16.30%
Origin : Japan
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.
This sake is the pride of Kozaemon Nakajima Jozo.
It is made ith very pure water (from the bottom of Komagatake mountain) and rice of exceptional origin, Miyamanishiki from committed producers of Kamiina, Nagano prefecture (the old name for Nagano was Shinano).
As you know sake is a fermented rice wine extracted from pressed rice must after fermentation then decanted, diluted with water and bottled. Our pearled sake is taken directly from the fermentation vat, without pressing, the so-called "Jikagumi" method. The work is long and fastidious because the bottles have to be filled at the bottom of the vat one by one.
As a result the sake is never in contact with the air and retains all its fermentation gas once put into the bottle. It is therefore slightly and deliciously sparkling or more correctly PEARLED.
It is completely natural and in no way pasteurised.
The nose and the mouth are light, fruity, the refreshing acidity and natural sweetness of rice (due to starch saccharification during the fermentation process ) are delicately present.
We suggest you drink it well chilled at between 6 to 10°C.
You'll love it as an apperitif or after a good meal, with a dessert or with a river fish (trout, charr fish, pike, ferra, perch) and/or fatty meats (pork, rib of beef, lamb...).
