Savoury & Bodied Sake
These sakes are usually paired with heftier foods, and have a characteristic umami aromas with a pleasant bitter richness on the palate
Yamahai
A sibling of Kimoto, Yamahai is a traditional sake brewing technique that involves creating a yeast starter to make sake. It differs from Kimoto in that it does not require the process of mashing the rice to introduce lactic acid during fermentation, rather relying on the koji or starter to break down the rice slowly
It is characterised with a wilder & gamier profile compared to Kimoto, and often has a more textural profile
Description
The edgy, tasty, full Junmai Daiginjo. PInk berry, light aromas of strawberries, with an umami palatte
Grandfather rice - susceptible to weather, almost went extinct
Type: Sake
Country: Japan
Region: Shiga
Rice: Locally grown Wataribunerokugo
Alcohol Percentage: 17%
Designation: Junmai Daiginjo
Polishing Ratio: 50%
Yeast Variety: Undisclosed
Style: Classic
Tasting Notes: Elegant and smooth with layers of umami and ample acidity that is characteristic to the Wataribune rice varietal
Mifuku Shuzo
Established in 1917, with over 100 years of sake brewing under the same roof, Mifuku Shuzo, having spanned over 3 generations, represents the true character of Shiga-made sake
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!
