Asahara Brewery Co., Ltd.
Sake Asahara Sayori Nakadori
€48,00
€55,00you save €7,00
Format : 720ml
Graduation : 14.5%
Origin : Japan
Temperature : 0-20°
Notes : Soft and characterized by notes of dried fruit. Bitter/acidic aftertaste.
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 sake production, and the germination typical in the production of beer and grain distillates unnecessary. The more the grain is polished before 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. Nakadori Junmai (a name that characterizes the fermented product produced exclusively from the first pouring in the pressing phase, the heart in short) is produced by the Asahara family in the Oku-Musashi region, in the eastern part of the island of Honshu. Mineral and with notes of dried fruit and anise, it is ideal when paired with Japanese cuisine (which is not just sushi, mind you).
Graduation : 14.5%
Origin : Japan
Temperature : 0-20°
Notes : Soft and characterized by notes of dried fruit. Bitter/acidic aftertaste.
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 sake production, and the germination typical in the production of beer and grain distillates unnecessary. The more the grain is polished before 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. Nakadori Junmai (a name that characterizes the fermented product produced exclusively from the first pouring in the pressing phase, the heart in short) is produced by the Asahara family in the Oku-Musashi region, in the eastern part of the island of Honshu. Mineral and with notes of dried fruit and anise, it is ideal when paired with Japanese cuisine (which is not just sushi, mind you).
