| Weight | N/A |
|---|---|
| Sizes | N/A |
| Type of sake | |
| Brewery | Koikawa |
| Prefecture | Yamagata |
| Vintage | 2017, 2016, 2015, 2014, 2013, 2009 |
| Volume | 1.8l, 72cl, 30cl |
| Alcohol | 16.3% |
| Temperature | 55-60°C |
| Method | Sokujo moto |
| Junmai | Yes |
| Ingredients | medium hard water, Kome- Koji, Levures, Riz |
| Type of rice | Yamada-Nishiki |
| Origin of rice | Tokushima prefecture |
| Yeast | Yamagata Kobo |
| Komekoji | 20 % |
| Cuisson | |
| Polishing | 60% |
| Reduction | Yes, quantity not communicated by the brewer |
| Koshu | Oui, Non |
| Maturation | 2 ans minimum |
| Press | |
| Nihonshudo | +12 |
| Sando | 1,5 |
| Aminosando | 0,9 |
| Eau | 71 PPM |
KOIKAWA Junmai
25,00 € – 106,00 €
This eminently floral sake (cornflower, camomile), with its oxidative and honeyed appearance, offers a tasty and absolute approach du comté to accompanying Comté cheese. it renews the pleasures of tasting by revealing its fine persistence through the presence of amino acids (also present in this cheese, which is why it goes so well with it) and does not oppose its casein since it contains no tannin.
Served with a dish of asparagus in hollandaise sauce, you can feel the body and depth of this sake. Try it with a carpaccio of sea bream, pumpkin gratin or chicken and japanese radish dishes in marinara sauce.asperges à la sauce hollandaise peut vous permettre de sentir le corps et la profondeur de ce saké. Essayez aussi avec un carpaccio de daurade, un gratin de citrouille ou des plats de poulet et de radis japonais en sauce Marinara.
The 2009 vintage is a sake Koshu, it has developed over time the beautiful aromas of aged sake
