Yuzu Sake 300ml by Keigetsu

Product Information

ounce Lillet Rosé infused with fresh scallions ( 50 grams of fresh scallion bulbs and shoots infused into 1 bottle of Lillet Rose for 24 hours, then strained and refrigerated) Really, it's the wrong name: the Japanese character for 'sake' just means 'alcohol', "but at some point it got bastardised," says Cheong-Tong. "It should really be called 'nihonshu': 'nihon' meaning Japan, 'shu' is the alcohol of Japan." The purest Yuzu juice is mixed with a 75% polished Junmai sake base to create the cleanest and freshest of flavours. It is light enough to enjoyed chilled on its own without diluting, and gives the impression that the fruit was just squeezed yesterday!

Building on his expertise, Geoffroy blends the sake bases with reserve sakes from previous years – as you might a Champagne. Each annual expression then sealed and rested for a year before release. Unless otherwise required by the applicable laws and regulations, Personal Information will be used to the extent necessary to accomplish the purpose hereof and will be subject to your consent; provided, however, that Personal Information may be used to: A step up lies junmai sake, which is polished to at least 70% (ie 30% of the rice has been stripped away). These tend to have more umami, savoury flavour profiles. Rather confusingly, 'junmai' also refers to unadulterated sake; non-junmai sakes have distilled alcohol added, to add new notes and smooth out flavours. Honjozo is non-junmai sake polished to at least 70%, and often is well balanced and a good companion for food.With all three bottles in hand, we decided to do a taste test over the weekend to see which was our favourite. Our baseline was the Umenoyado, and we used it to compare against the other two. Some are fruity, some are dry. Some are best enjoyed hot, some cold. Every food and every moment have their right sake.

Under our management philosophy of fostering “Dreams for enterprises, happiness for society, and a Nihonsakari loved by people, we are engaged mainly in manufacturing and distribution of sake and other relevant business in accordance with our creed “Quality first, reputation first, implementation first”. For this reason, we will require our employees to be fully aware of the importance of protection of personal information processed by the Company (hereinafter referred to as “Personal Information”), and prescribe internal regulations for Personal Information control to promote its implementation, maintenance, and improvement in a consistent manner.Sake is a distillation of Japanese Culture in a bottle. It contains stories of more than a thousand years, and is ever evolving as young people bring new ideas. ”

Considering the attention the beverage is getting, we might be heading into the golden age of sake. "Premium sake is an industry that is really young, and every year it feels like there are new frontiers that are being crossed," Samuels says. "Brewers always say they have yet to make their best sake." Helpful as these categories are, they offer only a vague sense of the breadth and variety available, even within each category. The only way to really find out what you like is to taste broadly and see what lights up your palette. We are a sake brewery based in Nishinomiya, Japan. For us, sake is joy: it connects person to person and humans to nature.It takes the whole yuzu fruit - flesh, seeds and peel - to give this Yuzu Sake its rich and fresh taste. We only use yuzu from the south of Japan: a taste of our land in your glass. It is no wonder then that most of Japan's yuzushu is produced on the Shikoku Island and, most specifically, in the prefecture of Kochi.

and in 2017 they described Yuzu thus: A bouquet of the floral and citrus character of yuzu on the nose, encapsulating the fruit and luring you into sip. 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. A little acidity lingers, but it is balanced out by the liqueur’s sweetness, leaving just a hint of tart freshness on the finish. Sake is exactly the cosmos for me. 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. ” The Hakutsuru didn’t rate well. The first whiff reminded me of the syrupy sweet Sunkist cordial that I used to drink when I was young. It still tasted of yuzu, but it was too sweet and didn’t have the signature bitter aftertaste. The flavour was almost artificial, even though no chemical additives were used. So, let's settle an age-old debate – should you drink sake warm or chilled? Well, it depends. "All sake used to be consumed warm or at room temperature," says Sebastian Lemoine, a Tokyo-based sake expert and teacher at Le Cordon Bleu culinary school. "However, in the post-war period, consumers started to associate warm sake with the drinking experience of cheap, soon industrial, sake, which was required to feed a booming market." What is yuzu sake? This is a question that many people are asking these days. Yuzu sake is a type of Japanese liquor that is made with yuzu fruit. The yuzu fruit is a citrus fruit that is native to East Asia. It has a sour and tangy taste, and it is often used in Japanese cuisine. Yuzu sake is made by fermenting rice and yuzu juice together. It has a light and refreshing flavor, and it can be enjoyed chilled or at room temperature. If you are looking for something new and exciting to try, then be sure to give yuzu sake a try!I’m not immune either, especially since my favourite animal seems to thoroughly enjoy soaking in a yuzu-infused hot spring. Just look at the contented faces of these capybaras in the Izu Shaboten Zoo, as they lie down among the floating citrus.