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Rice: Yamada Nishiki
Yeast: # 9
DESCRIPTION: Junmai Daiginjo. Made by Takasago Shuzo, Hokkaido. The only junmai daiginjo in the world that is made in an igloo-like "Ice Dome," at -2C, 90% humidity, and no wind. A prominent fragrance, a clean and fresh taste, with flavor deep into the recesses.
Tasting Notes: A prominent fragrance, a clean and fresh taste, with flavor deep into the recesses. Truly one of the "Rolls-Royces" of saké.
Notable Facts: Each year, after the temperature drops below 14 fahrenheit, they build an Ice Dome outside near the main kura building. It is basically an igloo inside of which the temperature stays about 28 F, with 90% humidity and no wind The low temperature means "nasty bacteria" cannot survive, and it allows them to make clean, pure, ultra-premium saké. Additionally, they separate the clear saké from the fermenting rice lees not by pressing, but rather by putting it into canvas bags and allowing the saké to drip out slowly overnight, with no pressure at all applied to the mash.
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