Sakekasu miso

Sake kasu and sake used come from Shushinkan, and more precisely from its grand cru "Fukuju". This Junmai Ginjo sake is made by fermenting carefully polished rice grown exclusively in Hyogo, Japan's finest sake-producing region.

Fermentation takes place at low temperature for long periods. Bouquet is reminiscent of ripe apricot, with a sweet umami rice flavor. It is highly acclaimed by sommeliers the world over, and has been served for several years at the Nobel Prize banquet.

This sake has been awarded gold medals in the following prestigious competitions: International Wine Challenge, International Sake Challenge, London Sake Challenge, Los Angles International Wine Awards. The result is exceptional: a delicately sweet miso, rich in flavor, frequently used to season grilled eggplant, raw vegetables (cauliflower florets, baby carrots, cucumbers, radishes...), grilled rice dumplings, rice cakes, grilled meats (chicken, duck, pork)...

This natural miso, with no additives, preservatives or colorants, was developed in collaboration with Chef Kagazume of Kobe Shu shin kan Sakabayashi.