Uzen Shiraume Junmai Ginjo Yamahai Namazume

The first impression is that this is a softly defined sake with a soothing acidity and a serenity that can be felt in the lingering aftertaste. However, when warmed, the separate elements of its flavour gain strength and give the sake a strong impression. Each of these elements results in a very good balance. When cooled, it has an aroma of melon and goes well with strong flavoured dishes such as salt-grilled flatfish, cream cheese and meatloaf. Generally it will go well with vegetable dishes including aubergine, potato, radish, or cabbage used as a main ingredient or with any meat dish, chicken being the best choice.

Pairing: white asparagus in brioche

This JunmaiJunmai = pure, which means that the sake is normally without any added alcohol or chemical additives GinjoGin = Grande valeur // Jo = fermentation // Ginjo = Grande fermentation Règles à respecter pour avoir l’appellation Ginjo : taux de polissage (semaibuai) inférieur à 60%, voire inférieur à 50% pour le Daiginjo ( grand ginjo ). température de fermentation plus froide lors de l’étape du moromi, ce qui entraîne un temps de fermentation plus longue de 10j. Soit environ 33j en tout. un pressage plus délicat. une plus grande attention pour la fabrication à toutes les étapes. produced in YamahaiYamahai means without Yama-oroshi. Following the technical progress in polishing, which makes it possible to reach a polishing rate of 70%, it is no longer necessary to crush the rice during the shubo, the koji can transform the starch by itself without needing help; it therefore makes the Kimoto method unnecessary, as long as the rice is polished to at least 80% (of rice remaining after polishing) or less. Lactic acid is produced naturally, allowing natural selection of resistant yeasts. Legislation allows the use of pure selected yeast for the Yamahai method.' methodCette méthode consiste à ne pas écraser le riz, et à laisser l'acide lactique se développer naturellement lors de l'étape du shubo (fond de cuve). La législation autorise l'utilisation de levures sélectionnées. This Junmai Ginjo produced in Method Yamahai, is both explosive and balanced in tasting. Its aromatic subtlety on different varieties of melon acts on the texture of the dish, to dissociate the elements and offer a refined and invigorating alternative that seeks out the asparagus in all its aromas, sublimating its pastry impression.