It is a dry sake, full-bodied, offering a nice acidity, a nice minerality.
Mouth is dominated by steamed rice and peach notes.
The manufacturer recommends its consumption at a temperature of +16 to +18 ° C.
On ice, it is also very good and releases its aromatic notes. Hot, at 40 ° C, it is delicious.
No water was added at the end of pressing (if water is added, volume of alcohol is reduced).
Our perfect combination : this sake will accommodate risottos, pasta with cream, gratins, veal blanquette, beef bourguignon or cheeses such as parmesan, Comté, Beaufort, goats ..
NISSHOT3
Data sheet
- Origin
- Kyoto, Japan
- Brewery
- SHOTOKU SHUZO
- Weight
- 720 ml net
- Packaging
- glass bottle greenish color
- Ingredients
- rice (gohyakumangoku rice kôji, steamed rice «kakemai» nihonbare), rice kôji
- Storage
- in the refrigerator between +2°C and +10°C
- Volume of pure alcohol
- 18%
- Rice polishing ratio "seimaï-buai"
- 60%
- Kobo/yeast/Kyokai
- 9
- Acidity
- 1.7
- Filtering
- natural
- Appearance
- slightly straw color
- Palate
- dry
full bodied - Idéal tasting temperature
- +16°C to +18°C
+35°C to +40°C - Service
- natural bamboo cup
pottery sake cup
sake glass - Category
- Junmaï
Tokubetsu - 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
- I000
SHOTOKU SHUZOOur craftsman uses only rice, koji and water to produce pure, authentic and sophisticated artisanal sake, brewed using the traditional methods of the Junmai classification. The house adheres to the process that states that sake must be made exclusively from 100% Japanese rice, pure water and traditional sake brewing methods in Japan.
This regulation strictly prohibits the use of additives such as other forms of alcohols and sugar.
To make an excellent sake, it is essential to use sake rice from the highest quality.
Our craftsman buys special rice for sake, of superior quality, in a rice field specifically cultivated near Kyoto. His farmer ensures that he receives the highest quality rice, according to his specifications. Both are also engaging in new organic farming methods that eliminate the need for pesticides.
The Fushimi region is famous for the production of sake and for its underground spring water: "Fushimizu". This fresh, pure and delicious water, used for manufacturing and bottling, is drawn more than 70 meters deep directly from the inside of the plant.
Shotoku Shuzo sakes consist only of sake rice and Fushimizu water.
Many prestigious local chefs, experts in Kyoto-style cuisine, prefer Shotoku sake for tasting their dishes.
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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.
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