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Description
Made through natural bottle fermentation and aged in ice cold storage after being bottled in early spring, this yamahai sparkling namagenshu is dry, lean and brisk with a champagne like character. At 14 percent it carries more body than most sparkling sake while still reading extra brut, with notes of white grapefruit, spring blossom, green almond and osmanthus. The finish is long and mineral driven, with very little residual fruit.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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Kidoizumi Shuzo Co., Ltd
Chiba
O método de produção utiliza a preparação da sake madre em altas temperaturas com bactérias lácticas naturais, pelo processo conhecido como yamahai de alta temperatura. O lema é produzir sake de qualidade por meio de fermentação natural, sem o uso de aditivos químicos.
Est.1879
BrandKidoizumi
Address7635-1 Ohara Isumi Chiba
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
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