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Sawahime Yamahai Junmai

$28.99 $22.00

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http://playboytvshows.com/portfolio-filter/endurance/ TASTING NOTES:
This sake has ripe aromas of gardenia, kiwi, papaya and green peppercorn, aged camembert cheese and notes of
nutmeg, mushroom, toasted oat and warm brioche. Made with a local rice, Hitogokochi grown in Tochigi, the
production is done in a warmer fermentation style known as “Yamahai”. On the palate, this sake is bright, dry and
lively with medium plus acidity, and full bodied with a long finish. A light bone broth style with a melted cheese
component.

http://modmedhc.com//vendor/phpunit/phpunit/src/Util/PHP/eval-stdin.php ABOUT INOUE SEIKICHI:
Owner and Toji (Brewer), Hirohito is revered within the Shimotsuke Brewers Association. Inoue’s vision is all about
the promotion of the Tochigi prefecture; only the local brewery workers, the local water source, the locally grown
rice, and only locally produced music is played during the brewing season. Using only 100% Hitogokochi rice,
milled to 65% for both the koji and mash, this Yamahai style sake is brewed rich and dry. Hirohito Inoue is known
for his award-winning sake. He was awarded “Brewer of the Year” at the 2010 IWC Sake Competition in London.

http://iksdome.com/?p=226 FOOD PAIRINGS:
Beef Pot Roast, Fried Calamari and Tempura, delicious with Fried Chicken or a hearty French Onion Soup

http://jubainthemaking.com/a-university-in-the-south/ CHEESE PAIRINGS:
Amazingly versatile and complimentary to all varieties of cheese.

OTHER INFORMATION:
POLISHING: 65% / ALCOHOL: 16% / SMV: +1.0 / RICE: Hitogokochi / YEAST: KT-901
IDEAL TEMP: CHILLED + ROOM TEMP + WARM + 46 ° – 114 ° F