This junmai daiginjo gozenshu "tobintori shizuku" sake is a Junmai Daiginjo prepared in the same way as any sake entered in the National New Sake Competition.
The addition of alcohol in the manufacturing process is prohibited. It is made during the coldest time of the year to slow down the low temperature fermentation process.
As a result, sake has a sweet and fruity aroma like Ginjo. The pressing is done without any pressure, using a method called "Fukubari". The moromi is poured into a squeezing bag and hung to collect only the drops that fall naturally. Since no pressure is applied, no impurities are present in the moromi, and it is very soft to the touch. Instead, the drops that drip over time have a deep aftertaste and a strong flavor.
The nose is full of ripe fruit and white flowers. The palate is fruity, with a note of very ripe apple, mango and pear. On the tasting side, you will appreciate this sake with sashimi of Saint-Jacques or obsyblue shrimp, pink prawns, caviar, sea urchins. It will also go well with a duck breast, an escalope of foie gras.
