| Weight | N/A |
|---|---|
| Sizes | N/A |
| Type of sake | |
| Brewery | Yamane |
| Prefecture | Tottori |
| Vintage | 2017 |
| Volume | 1.8l, 72cl |
| Alcohol | 15,7% |
| Temperature | 45-55°C |
| Method | |
| Junmai | Yes |
| Ingredients | Eau, Kome- Koji, Levures, Riz |
| Type of rice | Ghoriki |
| Origin of rice | Tottori prefecture |
| Yeast | |
| Komekoji | 24% |
| Cuisson | |
| Polishing | 70% |
| Reduction | Yes, quantity not communicated by the brewer |
| Muroka | Yes |
| Maturation | 2 ans minimum |
| Press | |
| Nihonshudo | +10,5 |
| Sando | 2,6 |
| Aminosando | 2,3 |
| Eau | 2,28 PPM |
Hiokizakura Junmai Kimoto Ghoriki
47,00 € – 92,00 €
Rupture de stockA walk in the forest, we are in the undergrowth, the mushrooms are out. This fragile sake, with its powerful umami like humus, has become our daily sake, a great servant, produced by a brewer driven by the last words of his grandfather: "never forget that a sake must be at the service of food".
– Pairing : Veal sweetbreads and chanterelles
Here the pairing is in harmony and not in opposition,offering a depth and aromatic richness that combine wonderfully with this dish rich in aromatics as well as in fat. This very explosive sake, with its massive body, has a fine undergrowth structure (boletus, humus), balanced by its acidity, which reinforces the texture of the mushrooms it accompanies.
