Junmai Ginjo Denyu sake

Koshirantei is cultivated under contract in the local mountainous region.
In order to ferment this junmai ginjo obtained by slow stirring, the Toji decided to use the same water as for the cultivation of "Koshitanrei" rice.
In order to minimize the risks of sake spoilage, such as temperature changes, contact with air and ultraviolet rays, our brewer performs low temperature storage after bottling.
This junmai ginjo sake, platinum medal at the Kura Master 2020, in the Junmaishu category, is a dry, light sake, with a sweet and mellow aroma, and a refreshing palate.
On the nose, fruity notes dominate with accents of lychee and melon.
On the palate, the complex fruit flavor resonates freshly.
It can be drunk cold or hot.

Our perfect pairings : fine-fleshed white fish, flat fish, cockles and knives, crumbled crab, goat cheese, Brillat Savarin cheese, Ossau Iraty ewe cheese...
It pairs well with dishes that spread umami as you chew, like shrimp tempura and grilled beef tongue with salt and lemon.