Artisanal Brewer from Nagano Prefecture
- Junmai: Pure Rice Sake
- Ginjo: Rice polished to 60% or less
- Nama: Unpasteurised
- Genshu: Undiluted
- YEAR: 2017
- RICE TYPE: Miyama Nishiki
- RICE POLISHING: 55%
- ALCOHOL: 15%
- YEAST STRAIN: Kura secret!
- SERVE: Chilled
- SIZE: 720ml
₨4,400 720ml
Each brewing season Chikuma Nishiki make two tanks of Kizan Sanban. One tank becomes a pasteurised version [known as hiire] and then there is the version we choose to import from Nagano which is unpasteurised or nama. We love this version, because of its lively, fresh palate. Normally a genshu [undiluted] Sake would have an alcohol level of 17-20%, but thethis one is only 15% as when brewed the fermentation is stopped early to naturally retain a higher sugar content, which therefore also reduces the alcohol. This residual sugar combined with its refreshing acidity creates a smooth rounded palate with flavours of apple and aniseed. Many Ginjõ Sake in the market tend to offer predominately aroma with very little flavour profile, however this Sake is virtually the opposite of this with its rich, round palate and balanced acidity.
STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the it will last well for at least 3 – 4 weeks, ideally in a refrigerator.
