Saké Sora to Umi Tokubetsu Junmai 15%, 720ml

In 2005, a spatial yeast was grown for 10 days in space. In January and May 2021, yeast was placed at 6,200 meters deep off the ribs of Ibaraki Prefecture for four months.

This process is identified as a culture at low temperatures and high pressures. The yeast had to survive several months at a depth of 6,200 meters, with a chance of survival of 1 out of 300 million.

The Sake Sora to Umi is a special brewed saké with Two types of yeast : a yeast having traveled in space (Cosmos AC17) and the other subject to the marine depths (Cosmos Deep Sea AA41).

This dry saké offers complex aromas, a lot of softness, lactic notes and then nashi accents, honey, hull fruit, rice flour, banana, melon. The mouth gives way to acidic, ashed notes, accompanied by a slight elegant bitterness, a very light astringency, lacted touches, butts, minerals, not too sweet.

Agreement: Sashimi of fat fish (salmon, mackerel, chinchard), risotto, wild mushrooms, milfs white milfs, cream mussels