The long winter is finally coming to an end!
With the warmth sometimes already starting in a small breeze and the sunshine slowly returning, we want you to feel a touch of spring in the Sake feel that you enjoy with us. All three are again very interesting sake of the Premium categories.
All sake presented here are recommended, cooled at a temperature 10 - 15 °C to be served. Some guests think of sake as being drunk from a small, traditional sake cup.
Many premium sake, especially Ginjō and Daiginjō, but are brewed with great care to develop a wonderful aroma.
That's why we always serve our sake flight in a nosing glass, so that the flavors of the individual sakes can be better perceived during the individual tasting.
Imayo Tsukasa "Junmai Daiginjō"
The first one we would like to introduce is the Imayo Tsukasa Junmai Daiginjō.
Imayo Tsukasa Brewery is located in a small town in Niigata Prefecture, a region known for its elegant, light and dry sake. Focusing exclusively on the production of Junmaishu (sake brewed only from rice, Kōji and water, without the addition of brewing alcohol), the sake produced by this brewery is careful to preserve the full flavor of the rice.
The Junmai Daiginjō is made from locally produced Gohyakumangoku sake rice produced and has a gentle sweetness reminiscent of Japanese fine sweets.
Its light and airy texture and clean aftertaste are very pleasant to drink.
It goes well with light appetizers and Sushi with white fish and shrimp.
Nanbu Bijin "Ginjō"
The next is the Ginjō from the Nanbu Bijin.
Iwate Prefecture, where this brewery is located, is home to the famous Nanbu Tōji, one of the three largest guilds of brewmasters in Japan.
The Nanbu Tōji are known for their skill and knowledge in making high quality sake in the cold northern regions. The award-winning brewery Nanbu Bijin puts great world on "freshness". They are constantly researching how to preserve the freshness of sake in the bottle and apply this to product development.
Normally sake is pasteurized twice, but this sake is pasteurized only once, so it is "Nama-Chozōshu" (freshly aged sake) called. It has a particularly fresh taste that goes perfectly with sashimi.
Amabuki Junmai Ginjō "Strawberry Blossom"
The last sake in this flight has a very spring-like name: "Strawberry Blossom". It is a Junmai Ginjō of the Amabuki Brewery in Saga Prefecture in the Kyūshū region.
Sake is usually Brewed with yeastwhich is grown from sake mash. Amabuki is one of the few breweries that use to manufacture sake with yeast from different flowers. This Junmai Ginjō is brewed, as the name suggests, with strawberry blossom yeast.
You will enjoy the fresh taste and the fruity-sweet aroma that rises as soon as you pour a glass. Because the Amabuki Strawberry Blossomi is a Namazake, a raw, unpasteurized sake. For example, try it in harmony with our Special Sushi Roll "Bharat", which is prepared with fresh mangoes.
