| Weight | N/A |
|---|---|
| Sizes | N/A |
| Type of sake | |
| Brewery | Yamane |
| Prefecture | Tottori |
| Vintage | 2015 |
| Volume | 1.8l, 72cl |
| Alcohol | 15,7% |
| Temperature | 45-55°C |
| Method | Sokujo moto |
| Junmai | Yes |
| Ingredients | Eau, Kome- Koji, Levures, Riz |
| Type of rice | Ghoriki |
| Origin of rice | Tottori prefecture |
| Komekoji | 23% |
| Cuisson | |
| Polishing | 60% |
| Reduction | Yes, quantity not communicated by the brewer |
| Muroka | Yes |
| Koshu | Yes |
| Maturation | 6 ans minimum |
| Press | |
| Nihonshudo | +9,5 |
| Sando | 2,1 |
| Aminosando | 2,1 |
| Eau | 2,28 PPM |
Hiokizakura Toki no Takumi Junmai Muroka Koshu
79,00 € – 158,00 €
At Hiokizakura, fully fermented Junmai sake is matured at room temperature in an earthen warehouse. In the case of this sake, it is a blend of Junmai sakes brewed only with Ghoriki rice that have matured for 6 to 10 years before blending. Every year a new blend is made and the vintage indicates the year of this blend. You will certainly have noticed the magnificent colour of this sake, it is due to the Maillard reaction which gives it a dark amber colour known as "yama-buki". In contrast to its warm, deep colour, the taste is surprisingly refreshing, despite its maturity. This is a glimpse into the art of fully fermented and matured sake.
