En Tokubetsu Junmaï sake
Rice (hitomebore variety) comes from the rice fields irrigated by the pure water of the Izumigatake Mountain (north-west of Sendaï). Kobo yeast is also coming from Miyagi Prefecture, making of the EN a true «terroir» sake. First taste is full bodied, but remaining in the dry category. It is characterized by its powerful notes of early cooked rice. It can be enjoyed chilled or warm during all the meal.
It is characterized by a rich flavor of concentrated sweetness and umami, powerful and rich notes of cooked raw rice. It is drunk fresh or hot, from the beginning to the end of the meal. This sake won the Best Junmaï Award in 2012 at the prestigious Sendai Sake Competition. Japanese sake makers say that En Tokubetsu Junmaï is the expression of the purity and sweetness of Sendai rice.
Our perfect combination : fish, oysters, wagyu grilled meat
| Acidity | 1.6 |
|---|---|
| Palate | mellow fleshy |
| Gewicht | 720 ml net |
| Rice polishing ratio "seimaï-buai" | 55% |
| Volume of pure alcohol | 15% |
| Appearance | clear |
| Idéal tasting temperature | +8°C to +12°C |
| Kategorie | Junmaï sake used in cooking Tokubetsu |
| Herkunft | Miyagi, Japan |
| Verpackung | glass bottle dark colour, Lord Date Masamune armor colour (17th century, the fief Lord of the current Miyagi Prefecture) |
| Ingredients | hitomebore rice, rice kôji |
| Storage | in the refrigerator between +2°C and +10°C |
| Recommanded use | Cooking, Cocktail |
| Recommandation | EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18 |
| Excise category | W200 |
| Filtering | natural fukuro shibori : traditional method of drip pressing: the sake, placed in permeable bags, is collected drip, thus preserving a silky and elegant texture. It is pressing by gravity. |
| Brewery | KATSUYAMA SUPREME |
| Our tip | Rotate the bottle (head to tail) 2 or 3 times. Rice starch saccharification generates glucose, which is more dense than the rest of the liquid. The glucose is at the bottom of the bottle and this rotation helps spreading uniformly throughout the bottle. |
| Service | pottery sake cup, sake glass |
| Grösse | 30g |
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