$10 OFF TODAY

Join our mailing list and get $10 off coupon available on the online shop.
Let's try our artisan Sake which will change your view of Sake.




Subscribe by 15 Feb Deliver on 25 Feb
  • CONTACT
  • FAQ
SAKEMARU SAKEMARU
  • 0
  • 0
  • Subscription
  • Shop
  • Brewery
  • FEATURE
  • HIDEOUT
  • Blog
  • FAQ
  • Contact Us

Premium Sparkling Junmaidaiginjo – Brewer’s Interview by Asahara Shuzo

SAKEMARU
on Tuesday January 2nd, 2018 in LEARN

Yaoshin shuzo is the brewery produced this quite differently sophisticated sparkling junmaidaiginjo. Once sipping it, the difference is obvious. Let’s get to know how they design this sake.

Q. How’s the freshly produced sake in this year?

Freshly produced sake nouveau tends to have something too appealing taste, sweetness, sourness, bitterness, dryness, astringency.

Q. Yaoshin shuzo has a strong commitment to Yamadanishiki brewery rice. How’s the Yamadanishiki in this year?

Yamadanishiki in last year was a bit hard to melt and the volume of glucose was less than average. But, all the score is better than last year.

Q. It’s refreshing and dry taste not just like the sake of SMV -12. How do you design this balance?

It’s exactly the timing of pressing. The pressing is processed in the middle of moromi, when the fermentation is the most active.
To compare with the last part of moromi, alcohol content, SMV, and other parameters are more unstable. Therefore; it’s very easy to fail if we miss the timing of pressing.

Q. This label is produced by the method called “in-bottle secondary fermentation” like champagne(non gas additive). How do you pay attention to produce this kind of sparkling sake?

The gas of sparkling sake tends to wrap the sweetness so that it’s important to keep the SMV higher and create the best balance.

Q. How is the best way to enjoy this label?

Please enjoy this label on the special occasions as an aperitif. Of cause, it’s nice to pair with plain dishes like grilled fish. Also, it surprisingly matches with desserts using fresh fruits.

Q. Please tell me your new challenges in this year.

During the brewing period, all the brewers test the quality and the progress of fermentation every week.

Previous Reading
130 Years’ Self Cultivated Yeast – Brewer’s Interview by Asahara Shuzo
Next Reading
YEAR OF THE DOG, ROCK WITH SAKE, BIG 3 DEALS – 1/3 SAKE QUIZ

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

YOU MAY LIKE

    • LEARN

    The land of Udon, Place to enjoy Kagawa prefecture’s local cuisine and sake

    Continue Reading
    • LEARN

    Japan’s British Sake Ambassador

    Continue Reading
    • LEARN

    Flash News:Announced the Winners of 10th Omachi Summit

    Continue Reading
    • LEARN

    Hot Sake Award 2018

    Continue Reading

WHAT’S HOT

  • Dosukoi Sake Bar, Atmosphere Reminding of Popular Izakaya

    Dosukoi Sake Bar, Atmosph...

    Continue Reading
  • Perfect Guide to Select Good Sake for Hot Sake and A Fundamental of Making Delicious Hot Sake

    Perfect Guide to Select G...

    Continue Reading
  • 9 Asian-Inspired Sake Cocktails to Quench Your Summer Thirst

    9 Asian-Inspired Sake Coc...

    Continue Reading
  • SAKE is One of the Best Alcohol for Female from the Health Care Point of View?

    SAKE is One of the Best A...

    Continue Reading
  • Company
  • Terms and Conditions
  • Privacy Policy
© 2017 SISI LTD
  • Subscription
  • Shop
  • Brewery
  • FEATURE
  • HIDEOUT
  • Blog
  • FAQ
  • Contact Us
Login/Register

What are you looking for?