Junmai of Japanese Sake - PowerPoint PPT Presentation

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Junmai of Japanese Sake

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Favored by women, this sake has a sweet yet tangy aftertaste.Its low alcohol content makes it a great bottle for people who dis-like the taste of strong dry taste of usual sake. – PowerPoint PPT presentation

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Title: Junmai of Japanese Sake


1
Junmai of Japanese Sake
2
Hana Utsutsu
  • Favored by women, this sake has a sweet yet tangy
    aftertaste.Its low alcohol content makes it a
    great bottle for people who dis-like the taste of
    strong dry taste of usual sake. Ingredients
    Japanese rice, Japanese koji

3
Specification Junmai-shu
Milling Rate 65
Aroma Sweet
Sake Meter Value -60
Alcohol 89
Quantity 300ml
4
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5
Yamahai
  • "In recent years, mass production and a fast
    brewing process has become standard practice.
    However, this Sake Yamahai has been traditionally
    cared for using homemade yeast, which, for a
    professional Sake brewer (Toji), requires
    considerable time and effort to produce, and
    makes you enjoy the real heart of Japanese Wine."

6
  • "The flavour of the rice is carefully drawn out
    by the carefully prepared natural yeast starter
    (moto). This perfectly complements Japanese food"

7
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8
Specification Junmai-shu
Milling Rate 65
Aroma Well Balanced
Sake Meter Value -1
Alcohol 1516
Quantity 720ml
9
Okinazuru Kimoto Junmaishu
  • Using the authentic kimoto method to brew, which
    requires extensive time and effort compared to
    modern methods, Okinazuru Kimoto Junmai Shu has
    been praised at the International Wine Challenge
    in London 2008, under the Sake Category.

10
  • In 2000 it received Gold medal at the Kyoto
    Prefecture Sake Contest. This is particularly
    challenging and competitive as Kyoto Sake Brewers
    produce some of the best Sake in the World.

11
  • In 2010 and 2011 It was unanimously praised at
    the London International Wine Challenge.

12
  • Definition of the Kimoto Method Kimoto, refers
    to one of the oldest surviving methods of brewing
    sake. As it is a much more delicate, labor
    intensive, taking more than double the time to
    make, and requiring hands on experience that
    takes many years to acquire.

13
  • It is considered a more unpractical method these
    days, and most breweries do not implement it for
    these reasons. Only three ingredients are used
    with this method, consisting of rice, water, and
    koji. No other ingredients are added.

14
  • With these purest ingredients, along with the
    knowledge and experience of our master brewer,
    the Kimoto method produces a sake that is more
    full, more complex, and richer in taste."

15
Specification Junmai-shu
Milling rate 65
Aroma Lightly Sweet
Sake Meter Value -3
Alcohol 1516
Quantity 720ml
16
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