Mikadomatsu Wine Yeast Shikomi Ke to Hare
帝松 ワイン酵母仕込 褻と霽れMikadomatsu — Matsuoka Jozo, Saitama
Japan's first junmai ginjo sake brewed with a primeur wine yeast.
Specifications
- Type
- Junmai Ginjo
- Rice
- Not disclosed
- Rice polishing ratio
- 60%
- Yeast
- Not disclosed
- Alcohol
- 16%
- Sake meter value
- -8
- Acidity
- 3
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
The banana-like fruity aroma from the junmai ginjo style and a sweet SMV of -8 point to high aroma and clear sweetness. The red-wine-like astringency and acidity of 3.0 add weight, while the crisp finish keeps the body moderately rich.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Please note: this is completely different from the white-wine-style sake made with wine yeast. If anything, its taste is closer to red wine, and its aroma is closer to Weizen beer. The aroma is a vivid, fruity fragrance reminiscent of banana. It has an astringency like the tannins of red wine, yet the finish is crisp and refreshing with the clean finish typical of sake. It is sweet but not cloying, and the aftertaste lingers. It is a new kind of drink that makes you want to pair it with cheese and other foods, and it does not fit any sake category to date. We invite you to experience this entirely new yet easy-drinking flavor. ★ The name Ke to Hare (ケトハレ) The name comes from the Japanese words hare (霽れ) and ke (褻). Hare denotes special occasions, such as hare no hi (days of celebration), while ke denotes everyday life. By deliberately reversing the usual order of hare and ke, we hope to bring sake into everyday life in a more casual way. Illustration: Onaka Yasuhiro