Hikomago Junmai Ginjo Nanago

Hikomago Junmai Ginjo Nanago

The smooth but rich flavour and silky texture of this sake is hard to describe. The truly elegant balance of acidity whets the appetite and will bring out the full flavour of the seafood. Enjoyable and refreshing at a warm temperature of about 55°C, serve with vegetables cooked in court bouillon or with grilled fish.

Accords d’excellence

2 huges matchings really come back to my mind with this sake that always makes surprising pairings and especially very emotional, if you are emotional refrain because I can tell you that it made some tough guys cry, it splits your armor and lets go up very strong emotions without giving you any explanation, this sake is not a fine psychoanalyst or then it's the method I provoke, and it's up to you to understand ....

The first one with Roquefort cheese, it is confusing complex to totally avoid if you don't like Roquefort cheese, but if you like it you must try this matching. see you at cheese shop "crème"

the 2nd one with coffee, if you are a Parisian why not go to "l’arbre à café" coffee is a sure value with sake, drink a sip of hot sake first, take your time, take a sip of coffee, and as soon as you have swallowed your coffee take another sip of sake right after, and listen to what happens in your mouth. And continue drinking coffee sake coffee sake.....

La brasserie Shinkame

Established in 1848 in Saitama, the literal translation of the brewery's name is "holy turtle". Legend has it that many generations ago there was a shrine behind the brewery that celebrated the god of wisdom. A turtle lived there and was considered to be the messenger of this god.... more prosaically the turtle is an animal that lives very long, sometimes beyond the life of humans. It is a symbol of longevity.

After fighting for the revival of traditional sake since 1966, in 1987 Shinkame Brewery became the first brewery to produce only Junmai sake (pure rice sake)

It makes Kome-koji using the koji-buta method for all of its sake, which is the most labour-intensive and artisanal method of production. Mainly breweries use the kojibuta method only for their highest quality sake.

The brewery ages its sake for a minimum period of 2 to 3 years, even for its standard products. This ageing makes the sake smooth, complex and melts on the palate.