KAMOSUMORI JUNMAIGINJO NAMA
Vivid sourness and bright sweetness, produced by the small but fine hotel& dining in Niigata
This label is produced for Kamosumori by Naeba Shuzo. Kamosumori is the hotel&dining, which locates in the Matsunoyama area, where it is famous as the three best medicated hot spring, provides casual french using local ingredients.
The chef and brewmaster discuss carefully and create this label for pairing.
It’s produced with the method called “one-step fermentation”. Normally, Sake is produced with the three-step fermentation method. The one-step fermentation process stops the fermentation in the middle, so it contains more glucose, and it tends to include a lot of malic and succinic acid.
Basically, these kinds of Sake is provided as an aperitif, but this collaboration creates the brand-new Sake.
It’s the most creamy and juicy type among the three of them. The aroma is gracefully fruity like a pear and banana with the milky flavor a little. It’s high-grade Sake as the aperitif, and it’s perfect to pair with liver mousse and pate.
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