Traditional Japanese distillate which can be enjoyed as aperitif, for pairing with food and as digestif. You can enjoy cold, warm or in cocktails.
The J.S.A. Sake Diploma is carried out by our partner company Sake & Shochu Acadamy Europe.
More information at: www.sake-academy.eu
More information at: www.sake-academy.eu
At UENO GOURMET we are proud to present premium sake only. Therefore we generally recommend to enjoy our sake chilled. However there are moments and occaisons, to enjoy it warm. Some of the more flavorful sake that belong to the premium category of Ginjo, are loosing their fruity flavor, for example.
"We want to produce sake that is always enjoyed." - The 13th generation Kuramoto, Koichi Saura.
-Infuse every drop of sake with the spirit of craftsmanship
Imayo Tsukasa was founded 1767 in Nuttori, a town of the Niigata prefecture. About 200 years ago, Niigata was a very prosperous port city with extensive trade with Hokkaido (north of Japan)...
“In the silence of the night, I can hear the mash better and feel its condition.” − Daisuke Kinoshita, production manager and vice-president.
The brewery was founded in 1892 in Tendo city of Yamagata. Situated in the Yamagata Basin and surrounded by high mountains, Tendo city can be very hot (+35 ℃) in summer and harsh in winter with more than one meter of snow.
For high quality sake, the rice is polished before processing in order to obtain the highest possible proportion of the starch, which is concentrated in the centre of the sake rice grain. The smaller the rice polishing ratio, the finer and more aromatic the sake will be.
Good water makes good rice. Good rice makes good sake. Information about the Ingredients of Premium Sake.