Reference : NISGS11
The REN particle refers to the Noren, the traditional curtain hung at the entrance of restaurants in Japan, with the significance that this sake will weave the future.
For this Gozenshu, Yamada Nishiki rice (Hyogo Prefecture, of the highest quality) is polished to preserve only 35% of the grain in order to extract the finest essence of the unrefined sake wort through the most tedious brewing process.
Natural filtration, using the "fukuro shibori" process (the wort is placed in sacks of suspended cloth, the sake flowing naturally through the canvas) gives this sake a powerful and elegant fragrance.
This nectar, exceptional, is perfectly transparent. The shiny and mellow bouquet harmonizes perfectly with the taste of rice.
First mouth: the rice glucose sweetness pleasantly welcomes the tongue, while the roundness covers the palate producing a sensation of juiciness. The finish is very floral, with notes of green apple, orange, rose.
The color is a pale pale yellow fading towards pale green.
Our perfect combination : it is a must-have for wine enthusiasts. It can be served with a multitude of dishes, but will truly express itself with beef meat, precisely wagyu beef meat, grilled,roasted or stewed, and as well seafood and fatty fish.
Important: take a sip of this Nihonshu before tasting the meat.
KATSUYAMA SUPRÊME SAKÉ
The nihonshu of the Lords
Katsuyama sake brewery established in the second half of the 17th century, more precisely between 1650 and 1688, in the current Prefecture of Miyagi controlled then by a very powerful Samurai Chief (Sengoku Daimyõ) answering the name Date Masamune. The region of Sendaï was his Kingdom and owed his financial power to the cultivation of rice, a real currency at the time but also a symbol of financial power.
The REN particle refers to the Noren, the traditional curtain hung at the entrance of restaurants in Japan, with the significance that this sake will weave the future.
