This Junmai Daiginjo, designed to accompany the meal, or for various occasions, is called “Nagara…” (While…). Eating while drinking this sake, talking around this sake… At the campsite, with friends, with a good meal, with this “Nagara…”.
Fermented with olive yeast No.15 extracted from the Shodoshima olive, this sake is made with a rare preparation method: "Shubo-Yondan-Jikomi" (four-step preparation, the fourth of which is done with Shubo ). Elegant nose with melon aroma, a deep and tender mouth with the umami very present. Named “Nagara…” (while…), it is a sake of activities, it is consumed around good times, talking with friends or family, at the table or outside at the campsite.
Rice
- Flight: 0.72L
- Alcohol content: 16% vol
- Prefecture : Shodoshima Island, Kagawa
- Fermentation : Sokujo
- Classification : Junmai Daiginjo
- Water hardness : Hard water
- Toji : Taijima Toji
- Palate : Semi-sweet / rich
- Rice :
- Koji: Oseto Origin: Shodoshima Island
- Must: Oseto Origin: Shodoshima Island
- Polishing : 50%
- Yeast : Saniki Olive Yeast N°15
- Fragrance : elegant, melon
- Accompaniments : Pan-fried white fish, sausage, salami, dry ham.
- Serving temperature : Cool
- Storage : Refrigerator
Alcohol abuse is dangerous for your health, please consume in moderation.
The sale of alcohol is prohibited to minors.