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This junmai ginjo is a favorite with new and seasoned sake drinkers alike. It is soft and light on the palate, with a delightful fruitiness characterized by peaches, strawberries and papaya. It finishes with a white pepper spice.
Best served chilled, it complements light foods like salad, sushi and sashimi. It also cools down spicey Asian foods or can also be paired with very salty or rich foods, as well as certain cheeses and desserts.
Founded in 1902 by Yataro Saito and now managed by the fifth-generation, Kotaro Saito, the Saiya Shuzouten is a hidden gem in the sake world. Since their inception, they have put our focus on using their own in-house yeast and milling rice properly. Fermentation takes place in a kura where the kurabito (brewers) all work in unison, and the sounds of traditional sake brewing songs can still be heard.
Junmai-Ginjo is one step higher than the Junmai classification. The rice must have a suimai-buai of at least 60%, meaning at least 40% of the original rice has been milled off, leaving more pure starch for the saké. Ginjo also includes more attention to the brewing process, with lower temperatures used for fermentation and the use of hand pressing. The resultant saké is in turn more light and delicate than Junmai, but also more complex, layered and fragrant.
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