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 sake will dot the i's in this unsurpassed culinary experience.
Brewery: Sakuramasamune (Kobe, Hyogo)
Type: Jumai Ginjo
Rice: 100% Yamadanishiki
Polishing Ratio: 60%
Alcohol: 15-16%
Content: 720ml - 180ml
Sake Meter Value: +4.0
Serve temperature: 10-12°C
Goes well with: Steak, smoked bacon, barbecue meat
Ingredients: Water, rice, koji, yeast
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.
