Sake Sensai Renaissance Nojyoho Junmai

It was restarted in 2001. This is a rare variety used by only two breweries in Japan at the moment. It has a characteristic wild taste with a sweet, sour, spicy, bitter and astringent flavor, which are the five key elements of the taste of saké.

The vats used for brewing operations are not the most important modern metal vats, but Japanese traditional wood tanks. Wood tanks are traditional fermentation containers that have long supported Japan's world-class fermentation culture.

Using these organic fermentation containers, the various microorganisms that have settled in the brewery during its long history are guided to the main fermentation process, producing the unique and fluffy flavor of this saké.

For this saké, a mixing method that uses lactic acid acid bacteria in the brewery without adding lactic acid during the brewing process, in order to make an unaltered foacing. The bacteria that have lived in the brewery during its long history and brewers work in symbiosis to ferment the ingredients in about three times the usual number of days.

This saké expresses subtle aromas of apple, pear, red fruits, nèfles of Japan. This is a dry saké with fruity notes, recalling the apple and muscat grapes. You will appreciate the good equilibrium of umami, bitterness (walnut), astringency and acidity, with a subtle woody taste (due to fermentation in wood drum).

Our perfect agreements : This saké will accompany the old vegetables and root vegetables (Crosnes, panacy topinambour, black radish ...), creamous sauces (white, beef tongue, cream ...).