This Nigori sake is made from Dewanosato rice that is not suitable for high milling due to the extremely high white heart percentage (Shinpaku, starch composed) of its grains.
The protein content is lower than the standard and low grinding tends to produce a clean clove, without blistering. It is also a soft rice that tends to have a rich and aromatic flavor to produce quality sakes.
Our craftsman, the Yonetsuru House (founded around 1700, Era Genroku), was one of the first to cultivate quality rice locally and to use it as a raw material to produce a world-class saké.
In 1983, in cooperation with local farmers, the Takahata-Machi Saké Rice Research Association was created to promote the crop of the rice adapted to the brewing of the saké in the neighboring fields of the brewery.
Currently, about 1,500 saké rice bullets are grown on plots of about 20 ha. Thanks to these efforts, about half of the rice shipped from the local Niishuku region of Takahata-Cho is suitable for brewing of the Sake.
Yonetsuru won more than 170 rewards in various Sake competitions, including more than 30 gold medals in the National New Sake Competition and more than 35 distinctions in the Tohoku Sake Competition, and the number of rewards continues to increase.
Among the received rewards include the IWC (International Wine Challenge) Great Value Award for the Sake Daiginjo, as well as the IWC (International Wine Challenge) Great Value Award for The Ordinary Sake (Yonezuru Jyunsei), the Wine Glass Delicious Sake Award Gold Prize and the Heated Sake Contest Gold Prize, in all categories of Sake.
Our perfect agreements : This saké sparkling Very fresh will accompany Gyoza, grilled chicken, fried chicken, oysters fries, tempura, spring rolls or raspberry pie, a pavlova, a red fruit cowlein, tartlet With fruits ...
