Reference : NISSHOT2
This sake is brewed according to the traditional ancestral method (since the Edo era)" ki-moto "(yeasts and lactic acid bacteria grow naturally).
This sake is full of natural organic acids and amino acids. This gives it a unique flavor, a lot of complexity, rich and deep fragrances.
This sake, with accents of ripe apples, mushrooms and nuts, offers a fresh finish.
Heated from 35 ° C to 40 ° C, it develops round and harmonious notes on the palate.
Our best combination : oysters, sea urchin, caviar, scallop, abalone, cod, sting ray, strong flavor cheeses …
SHOTOKU SHUZO
Founded in 1645 in the city of Kyoto, the Shotoku Shuzo Brewery was transferred in 1925 to Fushimi District, just south of Kyoto, to take advantage of the region's top waters. Fushimi is famous for sake making, for its underground spring and water known as Fushimizu.
This sake is brewed according to the traditional ancestral method (since the Edo era)" ki-moto "(yeasts and lactic acid bacteria grow naturally).
