Yuzu Sake 300ml by Keigetsu

Product Information

An undeniably harmonious sake offering fresh fruit, followed by a light floral lilt and a long savoury finish.

We still had to finish the remainder of the other two bottles, and we’ve been drinking them individually over the past few days. On the palate, there are notes of perfumed citrus blossom, closely followed by tart yuzu juice and a complex mix of lemon, lime, and tangerine notes. This is because the brewery predates the development of many of the popular sake specific rice varieties.In principle, we do not accept any request for disclosure or correction from a family member (excluding those living together for which the Company determines that it is necessary to do so in accordance with a purchase agreement). It accounts for the bulk of sake sold in Japan, and though you'll find some paint stripper, there are many excellent everyday drinkers if you look hard enough. With notes of watermelon rind and the sweetest sungold tomatoes, this sake tastes like summertime in a can. Then again, that should come as no surprise, given IWA is the brainchild of Richard Geoffroy (AKA former chief winemaker of Dom Perignon). Entry or input of your Personal Information will be voluntarily made; however, if you do not enter your Personal Information into a written or online form indicating “This information must be entered”, your request may not be accommodated.

The invisible activity of the micro-organisms brewing the alcohol seem to me just like the various unclarified cosmic phenomena, the rich flavors of sake are the stars twinkling in the night sky. A few things to clear up about the national beverage of Japan, which is made from fermented rice, are how to pronounce it (sah-KAY), what to drink it out of (a wine glass, not a shot glass), and what to drink it with (just about everything). I’m not immune either, especially since my favourite animal seems to thoroughly enjoy soaking in a yuzu-infused hot spring.Very easy drinking, so serve chilled straight-up or slightly warmer with baked salmon, turbot or even lobster.

Crafted using three different rice varieties – Yamada Nishiki, Omachi and Gohyakumangoku – from the lesser-known Toyama Prefecture, this sake is as unique as its terroir. Junmai Daiginjo is the 'grand cru' when it comes to sake classifications, and if you want to really take it to the next level you should seek out shizuku; this 'free run' style of separating the liquid from the lees from a tank of sake is generally reserved for competition-grade sake only. Whenever she sees something with the word ゆず printed on the label, her take-my-money-please mode is immediately activated — from yuzu kosho to yuzu shichimi to yuzu ponzu to yuzu mayo to yuzu honey to yuzu essential oils to a wonderful yuzu nabe dinner in Kyoto.As such, making sake isn't as easy as sticking rice in water with yeast and waiting for time to do its stuff. The purest Yuzu juice is mixed with a 75% polished Junmai sake base to create the cleanest and freshest of flavours.