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SakeOne Y Sake Nigori Daiginjo - Snow

Junmai from Willamette Valley, Oregon
      0% ABV
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        Winemaker Notes

        The best Japanese sake tradition personifies nature. The Y Snow brings you to a place where clouds meet the earth, flakes speckle cedar, and water flows, sinewy and transparent, over polished grey rocks.

        The Snow, in a word, is luscious. Its natural tropical fruit aromas derived from the painstaking koji process (turning of starch in each highly polished grain of rice into sugars) and the multiple parallel fermentation of daiginjo sake making is left totally unfettered - rough filtered so that the wine caresses the palate with its medium sweet, creamy texture and sensuous, wall-to-wall flavors. Gently powerful.

        Food Matches: Robust ribs in sweet-spicy marinades; coconut laced curries; chicken-everybody-likes (tandoori, chile, achiote, jerk, McNuggets); fondue and ponzu, jambalaya and etoufee, chocolate and tapioca… anything fun!

        Critical Acclaim

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        Willamette Valley

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        One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a Mediterranean climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and winter.

        Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. Silty, loess soils are found in the Chehalem Mountains.

        Sake with the lowest milling requirement at no less than 30% milled, so that 70% of each rice grain remains, is simply called Junmai. It is made of water, koji mold, yeast and rice. The categories of saké are established not by rice variety, but by their polishing or milling percentages. Junmai is also brewed in the absence of added alcohol. Some brewers, in search of other flavors, aromas and textures, will add a small amount of distilled alcohol during the brewing process. But the alcohol in any saké labeled Junmai will come purely from fermentation.

        FED73884_0 Item# 40551