Choya - Sake - Japanese Sake - Cocktail & Cooking Sake - Rich Rice-Centric Aromas - Perfect With Traditional Japanese Cuisine - Pack of 6 72 cl

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Tokubetsu Honjozo- Sake premium din orez macinat in proportie de 60%. Produs din: apa, orez, orez Koji, alcool adaugat (mai putin de 10% volum). Desi in japoneza sake se refera la bauturile alcoolice in general, denumirea a fost preluata ca atare in cultura occidentala. In fapt, denumirea corecta pentru aceasta bautura este “nihonsu”, adica “sake japonez”. Comanda si descopera ce este sake, atat ca bautura, cat si ca experienta in sine. Bea licoarea la temperatura camerei sau calda, asa cum o consumau japonezii din vremurile demult apuse ale samurailor. Sortimentele mai vechi, cu aciditate mai mare, sunt cele care se recomanda a fi servite calde. Pe cand cele mai delicate, cu aciditate mai scazuta, pot fi consumate reci. Their plum sake has a very nice rose color. When slightly chilled, the aroma is more restrained and the sake goes down very smoothly. On my second pour, I took more time and allowed it to sit in the wine glass; before taking the very last sip, I experienced something grand—a fruity fragrance immediately followed by a luxurious bouquet aroma! Wow, is this nature’s perfume? This must be what Japan smells like when the plum blossoms are in bloom. The art of plum wine making is a delicate dance between tradition and innovation. At its heart, plum wine is a product of its ingredients—Ume fruit and alcohol. But it’s the skill and creativity of the brewer that turns these humble ingredients into the diverse range of plum wines we enjoy today. Choya Sparkling is a perfect example of this. It’s brewed from the best locally grown Ume fruits, a type of Japanese plum that’s perfect for making plum wine. The fruits are fermented in a meticulous process that’s been perfected over centuries. Pairing Choya Sparkling Sake VIN CLAR SEC.Bijito sake este un brand al companiei Kizakura, care deține încă din 1925 o fabrică în Japonia, Kyoto.

The Fu-Ki brand of plum wine is made by Godo Shusei Co., Ltd., a Japanese producer of sake and shochu. The 9% ABV semi-sweet plum wine is made by combining grape wine with ume and other flavorings, making the umeshu experience affordable for everyone. SakéOne Akashi-Tai Junmai Tokubetsu este un sake premium, din orez măcinat în proporție de aproximativ 60%, produs fără alcool adăugat și fără a fi diluat cu apă înainte de îmbuteliere. Un sake interesant pentru cei care vor să încerce pentru prima dată acest tip de băutură și o delectare pentru cunoscători. Este produs doar în lunile de iarnă din cel mai bun orez ce oferă arome fascinante. GUST: Un vin bogat, mineral și sensibil. Revin aromele de mere, la care se adaugă cele de pere, banane verzi și sare, cu aromă de feta. Finish lung, dar la fel de manierat și tolerant cu papilele gustative. Tokutei meishoshu- Sake obtinut din orez procesat la care s-a indepartat coaja (tarata), prin macinare.

Choya is not merely a brand; it is an ambassador of Japanese culture to the world, particularly known for its umeshu, or plum wine, which has become synonymous with the brand's identity. The Choya Umeshu Co., Ltd., founded in Osaka in 1914, has come a long way from its humble beginnings to becoming the largest producer of umeshu in the world. ASOCIERE CULINARĂ:Aromele din Bijito sake îl fac potrivit pentru o mare varietate de preparate. Cele mai populare sunt cele din carne la grătar sau carne prăjită la tigaie, puțin condimentate, precum și preparate sărate. Because of the rich, sweet profile of this kimoto-style sake, I experimented with warming it up. We drizzled it on a few things—on fruit, brunch waffles, even over ice cream! VIN CLAR SEC. Bijito sake este un brand al companiei Kizakura, care deține încă din 1925 o fabrică în Japonia, Kyoto.

Some of the biggest names in Japanese beverages have thrown their hat into the ring of umeshu production, and some have been at it for quite some time. Even if you’ve never tried some of the brands mentioned below, there is a very good chance you will recognize at least a few. Choya Umeshu Akashi-Tai Daiginjo Genshu este un sake premium, din orez măcinat în proporție de aproximativ 50%, produs cu alcool adăugat și fără diluare cu apă înainte de îmbuteliere. Un sake interesantpentru cei care vor să încerce pentru prima dată acest tip de băutură și o delectare pentru cunoscători. Este produs doar în lunile de iarnă din cel mai bun orez ce oferă arome fascinante. Enjoyed by many as a warm weather tonic, umeshu is refreshing during oppressive summer heat and humidity, and its ample amount of citric acid can aid in reducing fatigue by helping to eliminate lactic acid in the body. As an aperitif, umeshu’s alkalinity helps aid digestion, especially after consuming richer, more acidic foods. Polyphenols in ume fruit are also noted for their antioxidant properties. New research has even shown that umeshu contains a compound not present in the ume itself that can help improve blood flow in the body. Learn more about the health benefits of sake. What is umeshu? Moonstone “Plum” is one of just three varieties of fruit-flavored junmai ginjo sake made in the Oregon production center of SakéOne, where they have been brewing sake since 1997. Their clean and sturdy sake serves as the base for a number of novel fruit-infused brews, which also include “Asian Pear” and “Coconut Lemongrass.” Their “Plum” variety carries a hint of almond on the nose, and with only 7% ABV, you can have a bottle to yourself and live to tell the tale. Embrace the variety and the seasons While anything in excess, particularly alcoholic beverages, can be unhealthy, umeshu has been touted over the centuries in Eastern Asia for a wide variety of medicinal effects. All over the world, alcohol is used to extract medicinal components from all manner of fruits and plants, and umeshu is no different. It may be different in that it is the most delicious “medicine” I’ve ever tried.VIN CLAR SEC.Fabrica Akashi se află în Japonia, prefectura Hyōgo (orașul Akashi). În clădirea aflată aproape de malul golfului învolburat Osaka, Toji (maestrul) Kimio Yonezawa continuă o afacere de familie pornită în 1856. Experiența de zeci de ani a maestrului ne spune că pentru a obține cel mai bun sake este nevoie de cele mai bune ingrediente: orez și apa pură din sursă locală.