ZY1 - Sake Junmai Saves Sosan Amakuchi 15% 720ml
Ref : NISZY1
€23.00
Tax Included
This SAISAI junmai sake is made entirely from Gin-no-sato sake rice, produced using a special cultivation method known as "rapeseed flower cultivation", which uses healthy soil requiring no herbicides and organic fertilizers made from rapeseed pressed dregs.
On the nose, fruity, floral, fresh, sweet, mellow notes of yellow fruit, banana, ripe melon, pear, yellow peach and very ripe red apple. Subtle lactic notes are also present. Palate is rich, sweet, fruity, mellow, pleasant and well-balanced. We like the freshness, balanced acidity, sweetness and bitterness on the finish.
Accents of melon, cereals, unroasted almonds and Kumamoto yeast typical crunch, all very pleasant. Acidity on the finish is remarkable.
Zuiyo Co. was founded in 1867 in Kawashiri, a town that flourished during Hosokawa reign as a collection and storage center for rice harvests. Zuiyo was the first brewery to switch from akazake, the only alcohol made in Kumamoto at the time, to sake. Kumamoto Prefectural Sake Institute was founded here in 1909 to improve sake brewing techniques in Kumamoto (it was later moved to Shimasaki, Chuo-ku, Kumamoto City in 1922), making Zuiyo a very important player in Kumamoto's sake history.
This well-balanced, very interesting sake is a great pleasure to drink. We appreciate cereal and rice flavors. Saisai has good length and a subtle fragrance.
We recommend this sake with creamy poultry, goat's cheese, blue cheeses, cured ham, scallop carpaccio, steamed or grilled white fish.
NISZY1
Data sheet
- Origin
- Kumamoto, Japan
- Brewery
- ZUIYO
- Capacity
- 720 ml net
- Weight
- 72 gr
- Packaging
- green color glass bottle
- Ingredients
- Kumamoto gin-no-sato rice, malted rice
- Storage
- cellar temperature below 18°C
- Volume of pure alcohol
- 15%
- Rice polishing ratio "seimaï-buai"
- 65%
- Kobo/yeast/Kyokai
- Kumamoto yeast
- Acidity
- 1.7
- Filtering
- Yabuta : The Yabuta filter press is a compressed air system equipped with a horizontal style originally developed by the YABUTA company. Yabuta filter press is equipped with the superior function of filtration and dewatering. This system does not create any damage to the filtered liquid.
- Appearance
- pale yellow
- Palate
- sweet, fruity sake with notes of melon, banana and yellow fruit, nice fresh acidity.
- Idéal tasting temperature
- +5°C to +20°C or 35°C to 50°C
- Service
- White wine glass or sakazuki
- Sake counter value (SMV)
- -11
- Recommandation
- EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
- Excise category
- W200
ZUIYOManaging Director Kentaro Yoshimura is closely involved in the making of Zuiyo sake. He works with local rice growers to cultivate sake rice used to make their famous Sukun Junmai Ginjo, winner of numerous awards in Japan and abroad. Keen to produce a sake that uses rice at its natural best, Yoshimura has developed brewing recipes that use fertilizer-free and low-polish rice. Because of last year's earthquake, many farms didn't achieve the expected yields, but rice production is up overall. « We are trying out different varieties, including Kumamoto rices like Ginnosato and Akimasari, as well as Yamadanishiki and new Hananishiki varieties.
Many of the brewery's buildings were damaged by earthquakes, including Tohigura where akazake is made, but fortunately brewery found strength to continue thanks to the outpouring of support it received from all over the country. Fortunately, Aso groundwater quality we receive has not changed since earthquake. I'm very grateful to be able to continue making sake here, as it's a very important place in Kumamoto's sake history. My goal is to diligently study sake making, to protect the traditions that need to be protected, to innovate in areas that need to change, and to continue making sake that resonates with the character of Kumamoto," says Mr. Yoshimura. Mr Yoshimura also says that he has rediscovered the appeal of Kumamoto yeast, which ferments vigorously, and his next goal is to brew with Kumamoto yeast to produce a bright, full-bodied yet balanced sake - one that will be the perfect complement to an enjoyable meal.
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This SAISAI junmai sake is made entirely from Gin-no-sato sake rice, produced using a special cultivation method known as "rapeseed flower cultivation", which uses healthy soil requiring no herbicides and organic fertilizers made from rapeseed pressed dregs.
On the nose, fruity, floral, fresh, sweet, mellow notes of yellow fruit, banana, ripe melon, pear, yellow peach and very ripe red apple. Subtle lactic notes are also present. Palate is rich, sweet, fruity, mellow, pleasant and well-balanced. We like the freshness, balanced acidity, sweetness and bitterness on the finish.
Accents of melon, cereals, unroasted almonds and Kumamoto yeast typical crunch, all very pleasant. Acidity on the finish is remarkable.
ZY1 - Sake Junmai Saves Sosan Amakuchi 15% 720ml
€23.00
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
FAQ