Producer, Mr. Takayuki Meguro, is an experienced sake brewer and has extensive knowledge of sake. Ideal quality of sake is also reflected in the cultivation of Omachi, which should be brewed as naturally as possible with passion. This explains the choice of "complete fermentation" and the preference for a Bodaimoto tank foot.
Old Bodaimoto method combined with full fermentation allows the yeast to consume all the sugar.
With a low alcohol content of 13%, this sake is rich and light. By tasting it at different temperatures, cold or hot, you can feel taste variations in mouth, "like clouds flowing in the sky, hence the name "nagaregumo").
This Bodaimoto Junmai sake, "fully fermented", made with the energetic Omachi rice, is born from a collaboration with BEAMS JAPAN.
Beams Japan is a company that has been leading the Japanese fashion industry for 45 years with the idea of "changing the customs and culture of Japanese youth and becoming the standard bearer of this change".
The BEAMS JAPAN project aims to introduce fashion, products, culture, food and beverages, using "Japan" as the starting point for a new form of cultural store with the goal of transmitting "JAPAN" to the world.
On the nose, you will appreciate notes of young pear, cereals, white flowers, with light accents of undergrowth.
This dry sake surprises with its minerality, elegant acidity, yellow wine notes, moderate bitterness, hints of ripe nuts and unripe white fruit.
Our perfect pairings: enjoy with Bresse poultry, farm poultry, flat fish, hard cheese, or simply an apple pie.
