The Sakuramasamune brewery, of the Kobe region, decided to brew a specific sake to be accompanied by meat, as a devotion to their "Wagyu Beef".
We experience a complex bouquet of ripe pear and caramel, sweet spiciness (star anise and cloves), nicely wrapped in a characteristic whole. Typical soy reflex in nose and mouth offer a nice added value. A firm aftertaste based on the spiciness with burnt accents (almond nuts) in the aftertaste. This reminds us of Ripaso and Amarone types from Veneto.
This sake will dot the i's in this unsurpassed culinary experience.
Type: Jumai Ginjo
Rice: 100% Yamadanishiki
Polishing Ratio: 60%
Content: 720ml - 180ml
Sake Meter Value: +4.0
Serve temperature: 10-12°C
Goes well with: Steak, smoked bacon, barbecue meat
Ingredients: Water and Rice
The master brewer designed this sake to match very well with meat. The brewery, which is in Kobe, wanted to push forward the famous Kobe meat: Wagyu.
A real culinary masterpiece.