Kamosumori Junmai Daiginjo Namazake

About

Sweet aromas of Kyoho grape and pineapple, with a yogurt-like acidity that comes through crisply. It pairs well with hamburger steak, blue cheese, and tiramisu. From an ochoko (sake cup) it tastes even sweeter, while from a wine glass it offers fruity aromas and a bright, shimmering sweetness. [Recommended ways to enjoy] - Recommended dishes: hamburger steak, blue cheese, tiramisu - Recommended vessel: wine glass - Serving temperature: chilled (5°C and up) A carefully crafted unfiltered Nama Genshu, made with single-stage brewing (ichidan-jikomi) and fukuro-shibori bag pressing. Naeba Shuzo puts great effort and care into every step of the Kamosumori series. We invite you to enjoy a fruity flavor unlike any other. [Characteristics of Junmai Daiginjo] Sake made from rice polished to 50% or less, using only rice, rice koji, and water, and brewed by ginjo brewing, is called Junmai Ginjo. By combining a pure rice-and-water Junmai approach with ginjo brewing, which ferments slowly at low temperatures, this sake offers a clean flavor and an elegant ginjo aroma. [Characteristics of Namazake] Regular sake is pasteurized twice, once after pressing and once just before bottling, to prevent changes in quality. Namazake (unpasteurized) is never pasteurized at all. Because yeast and other microorganisms remain alive in the bottle, it must be kept refrigerated, but it offers a fresh, fruity flavor and a crisp acidity. Amino acid level: 2.2

Other sake from this brand 3

• Kamosumori Junmai Daiginjo Hiire醸す森 純米大吟醸 火入れ
• Kamosumori Junmai Ginjo Hiire醸す森 純米吟醸 火入れ
• Kamosumori Junmai Daiginjo -Yamada Nishiki 40- Namazake醸す森 純米大吟醸 －山田錦40－ 生酒