The original plan was to brew an ultimate sake using Yamadanishiki rice cultivated in best districts in Hyogo Prefecture (35% polished). Liquor with an alcohol content as low as 12% was designed, using the Hitomebore rice variety, given its mild and voluminous quality. Being of excellent quality, meeting the expectations of a brewer, it was released for the first time as the LEI series.
Lei Sapphire Label is the first of its kind designed to go well with appetizers, fish dishes and stewed meat dishes in French cuisine as well as with cheeses and desserts.
Three requirements were derived from interviews with distinguished French chefs:
• A low alcohol content
• A full body taste that goes well with meat dishes
• Excellent compatibility with all food ingredients
The first challenge, therefore, was to come up with a new brewing method to reduce the alcohol content to 12%, which could only be possible through the expertise of the genius brewer Gotoh. Rendering a full body taste and achieving compatibility with all food ingredients do not usually go hand in hand, as the former results in more umami (savory)
ingredients and sourness. The solution, then, was to ensure a healthy fermentation to strike a balance between a full body taste, sweetness, savoriness, sourness and an alcoholic touch.
Flavor : a unique experience. It has the flavor of a fully-ripe melon with a hint of banana and other tropical fruits, based on a candy taste and milky sweetness.
Initial taste : the sweetness of glucose derived from rice greets the tip of tongue, while a full body taste and a round, gentle texture spread across the palate, producing a juicy result.
Final taste : Katsuyama’s true value lies in its touch of sweetness, which does not linger. Its solid, rich after taste fades smoothly, suggesting that of a well-brewed, natural wine. Lei Sapphire Label has a fruity flavor. It is smooth because its alcoholic content is as low as an average glass of wine.
Being more savory and sour than ordinary sake, moreover, it is an ideal choice for wine lovers.
Our perfect combination : with its gentle and smooth taste, it goes well with a variety of Western appetizers.
It is particularly recommended as an accompaniment to cured hams (Parma, San Daniel, Iberico de Bellota ...), tempura, fish, slow-cooked meats, foie gras, blue cheeses and desserts.
It also goes perfectly with Chinese dishes, such as Shanghai crab or shark fin soup.
Finally, as an accompaniment to Japanese cuisine, its very good balance allows it to satisfy a female clientele who can enjoy it throughout a Kaiseki dinner, from starter to dessert.