Sake Asahara Koi Koi Junmai Ginjo

Format : 720ml
Graduation : 14.5%
Origin : Japan
Temperature : 0-20°

Notes : Fruity notes of white melon and peach. Light floral tones.

Sake, or Nihonshu, is a traditional Japanese alcoholic beverage obtained from the fermentation of rice. It was only with the birth of wet cultivation that the loji-kin mold was discovered, whose enzymes are able to transform complex starches into sugars, thus making both chewing, the first method used in the production of sake, and the germination typical in the production of beer and grain distillates unnecessary. The greater the polishing of the grain before its fermentation, the better the quality of the product. The heart of the grain is in fact the part richest in shimpaku, that is, the starchy component capable of giving quality, complexity and fragrance to sake. Depending on the type of rice used, always different from the type that is usually eaten, and based on the percentage of polishing of the grain, we would have different types of sake. Produced by the Asahara family in the Oku-Musashi region, in the eastern part of the island of Honshu, being a Junmai Ginjo it comes exclusively from rice polished up to 40% and without any addition of alcohol. On the palate it is clean, pleasant, with notes of white flowers, peach and melon; the finish, slightly acidulous, is fresh.