Réference : NISDIO17
This sake is brewed using a unique manufacturing method with wine yeast. It is refined in an aging tank for 3 years.
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The rice used is of the "Yume Shizuku" variety, grown in Saga Prefecture.
Junmaishu type, this sake is rich.
The yeast used for fermentation gives it an acidity that enhances the taste of the ingredients of the dishes with which you enjoy it.
The flavors evoke ripe white grapes, with an opulent and fruity palate.
Consumed fresh, you will enjoy it with gorgonzola and walnuts or with creamy blue cheeses, creamed poultry dishes, a morel pie ...
This sake also accompanies a good Iberian pork ham of Bellota quality, a raw ham from Pork de Bigorre, an old Parma ... This sake will also surprise you with a good Iberico acorn-fed ham, a creamy bottarga, a tuna mojama.
For dessert, it will accompany roasted pineapple, flambéed bananas, chocolate tart, a baked apple in butter, dried or baked figs, baked or dried raw rippened apricots.
MITSUTAKE SHUZOJOU
The Mitsutake Shuzojou brewery was founded in 1688. "Brewing sake is a human development": this is the definition of the company's philosophy. Under the slogan of "innovation of tradition", Mitsutake Shuzojou constantly strives to improve the quality of each product while preserving the tradition of sake brewing. These artisans are busy producing sake whose delicious flavor enriches people's feelings and makes them happy. All the water used for brewing their excellent beverages is high quality groundwater from the Tara Mountains. Under strict quality control, this water is used from washing raw materials to dilution.
This sake is brewed using a unique manufacturing method with wine yeast. It is refined in an aging tank for 3 years.
