Saiya Brewery Yuki No Bosha Sake (300ML)
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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.
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Rich, aromatic nose; intense, luscious, and fruity with depth and a very long finish.
A notch above Junmai in its milling requirement, by definition Junmai Ginjo requires milling of 40% of the rice grain so that 60% of each grain remains. The categories of saké are established not by rice variety, but by the polishing or milling percentages. Junmai Ginjo is made up solely of water, koji mold, yeast and rice and is brewed without any additon of alcohol. This style goes well with fresh, lightly seasoned dishes such as sashimi, carpaccio or seared oysters.
The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.