Sake Iwanoi Junmai, Vintage 1983
Bottle 180 ml, vol. 14%
Our Sake Iwanoi Junmai is made by the Iwase Shuzo House (Boso, Chiba Prefecture) adept from the traditional production method called "Yamahai" (the tank foot is made in a more way laborious, without adding lactic acid).
This longer fermentation method, today rather rare, gives the saké of more pronounced aromatic notes, more complex.
Iwase produces this type of refined saké, says "Koshu", since 1965.
To benefit from the Koshu categorization, the SAK must be refined to a minimum for 3 years causing an evolution of the pale dress with golden yellow or at amber color and gustatory notes reminiscent of the Madeira wine, the Xères, with keys, with keys of caramel, vanilla ...
Maillard reactions between sugars and amino acids naturally present in the Sake explain this evolution throughout ripening.
The Koshu Iwanoi Junmai, proposed here, has been made and stored in Chai since 1983.
It is very rare to find such ancient sakes and offering a perfect guard.
It is characterized by a sweet and flowery fragrance reminiscent of dried fruits or nuts, with spicy notes, a rich and complex mouth, a nice acidity reminiscent of white wines fully muris.
Our perfect agreements : Roasted duck breast, deer hazel, beel's fillet, iberico ham of Bellota, creamy ribbon, roasted pineapple, banana flambé, chocolate tart, poopped apple with butter, dried or seared figs, pan-stovered or dried raw apricots, paneled cheeses.
Sake Aoitesuru Junmai, Vintage 1995
Bottle 180 ml, vol. 17%
The prefecture of Hyogo, its viscous soil rich in minerals, its temperature variations, is the production area of the Yamada Nishiki, the best brewing rice in Sake.
Where the fine and qualitative rice grows, there is a brewer. Inami Shuzojo aims to produce soil saké (all of all environmental factors that affect the phenotype of a culture) stooped locally.
This Sake Aoitsuru Jumai is a pure Koshu.
To benefit from Koshu categorization, the SAKE must be refined to a minimum for 3 years. This pure, brewed pure, respect of traditional methods, has aged in cellars since 1995 at room temperature, after storage at low temperatures.
This explains its poorly pronounced gold coloring. It is very rare to find such ancient sakes and offering a perfect guard.
Atypical, silky, it reveals a sweet, flowery and roasted aroma, honey or almond and an elegant sweetness.
The acidity is moderate and the spicy notes make the fuel-balanced saké.
Our perfect agreements : Poped fish (Dorade, Bar, Sole), white wine sauces, exceptional oysters, a buttered-fried abalone.
Sake Kashoku Junmai, Vintage 1997
Bottle 180 ml, vol. 19%
Our craftsman, the Yutaka brewery, is established in the Hokuriku area, which is said, full of blessings of the land and the sea. This brewery has about 250 years of history.
The Fukui local GoHyakumangoku Saké Rice was used in recent years to make this saké while traditional techniques continue to be transmitted.
The use of local rice cultivated under the climate of Fukui creates a saké that perfectly accompanies your meal with the unique qualities of the Yutaka brewery.
This Kashoku Junmai saké is a Koshu. To benefit from the Koshu categorization, the Sake must be refined to a minimum for 3 years causing an evolution of the pale dress with golden yellow or at amber color. Here, its pale dress suggests a sink in cellar temperature of + 15 ° C. Careful temperature management below 20 ° C and regular filtration create an aged, refined sake with an amazing mature aroma.
The fragrances evoke the freshly grilled bread and the light aroma of the banana. The set combines with a slightly sweet flavor.
Our perfect agreements : shrimp seams raised, roasted duck breast, bellota Iberico ham, banana flambée, chocolate tart, butter-fried apple, a foie gras cutlet Pan-fried, parsley cheeses ...
