Tsukino Katsura Hei An Kyo Junmai Daiginjo - sakechan

Tsukino Katsura Hei An Kyo Junmai Daiginjo

Masuda Tokubei Shoten
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Origin: Kyoto Prefecture

Rice: Iwai Mai
SMV: + 4, Acidity: 1.5
ABV: 16% , Vol: 720ml

In the wine world, grape types are really important when it comes to brewing the top quality wine, so we would like to do the same for our sake rice pick. The main theme of this sake is to brew Kyoto style sake from locally grown Kyoto sake rice. We used relatively rare sake rice called Iwai rice for this sake. Smooth, rich, elegant and soft. Made with the most expensive brewing rice in Japan this sake has a nose filled with strawberry, vanilla, cream, and honeydew elements. Round and creamy behold a sake that redefines smooth with a world-class finish. Hints of strawberry and cream flavors that are balanced very well and drink more rich than sweet. Velvety, plump, and succulent there is so much going on but the overall feeling is smooth as silk. The calmness of the brew does far better chilled from 8-10 degrees C. Great on its own and also a food friendly sake. A good sake to gift.

Masuda Tokube Shoten, opened in 1675, is the oldest sake brewery in Fushimi. People might not remember their shop name but by their signature ‚Tsuki no Katsura‚ which was already made and loved by people in the Edo period (1603-1868).  It's deep aroma and rich taste attracted many admirers and it is called the ‚Sake of Literati, as some of its fans were famous writers and authors. Masuda Tokubei Shoten is particularly specialized in brewing cloudy sake (Nigori-zake) and aged sake.