| Weight | N/A |
|---|---|
| Sizes | N/A |
| Type of sake | |
| Brewery | Haneda |
| Prefecture | Yamagata |
| Vintage | 2021, 2020, 2017 |
| Volume | 1.8l, 72cl |
| Alcohol | 15% |
| Temperature | 50-65°C |
| Method | Sokujo moto |
| Junmai | Yes |
| Ingredients | Eau, Kome- Koji, Levures, Riz |
| Type of rice | Miyama-nishiki, Yamada-Nishiki |
| Origin of rice | Not communicated by the brewer |
| Yeast | Nanago n°7 |
| Komekoji | 21 % |
| Pasteurization | |
| Polishing | 50% |
| Ginjo | Yes |
| Reduction | Yes, quantity not communicated by the brewer |
| Maturation | 2 ans minimum |
| Press | |
| Nihonshudo | +5 |
| Sando | 1,7 |
| Aminosando | 1,4 |
Uzen Shiraume Junmai Ginjo Chirori Namazume
52,00 € – 112,00 €
This sake is a tribute to hot sake, hence the name Chirori, a tin or copper vessel used to heat sake. This Junmai Ginjo therefore takes on its full meaning when heated. The range of flavours expands, the umami of the sake increases and brings out the umami of the food. It has a pulpy but delicate acidity with a soft sensation in the mouth that spreads throughout the body, a feeling of lightness!
Should Junmai Ginjo-shu be served chilled? Heating a sake is a moment of truth about the quality of a sake, heat amplifies the faults as well as the qualities, a good Junmai Ginjo sake, with all its flavour, really shines when it is warmed!
