SAKE HIROSHIMA JUNMAI ZUIKAN AIGAMO - vol. 15.8% - 72cl

Junmai Zuikan Aigamo is a sake with a natural flavor and rich umami, produced using the Aigamo farming technique, where ducks are used in rice paddies to control pests. This reduces the need for pesticides, resulting in a more organic product.

POLISHING: 65% (meaning that 35% of the rice has been removed)
Color : colorless
NOSE : Initially fruity, with notes of pear or peach. After the first tasting, notes of herbs and steamed rice appear.
MOUTH : Acidic and salty, with a crisp and slightly bitter finish.

Drink at room temperature (18°C), warm (30°C) or hot (45°C).

FOOD PAIRING : crab with mayonnaise, cheese platter, tuna steak with sun-dried vegetables, chicken tagine with olives.

The Junmai category corresponds to sake traditionally produced from a mixture of rice, water, and koji (Koji is cooked rice and/or soybeans that have been inoculated with a fermentation culture, Aspergillus oryzae, which allows for alcoholic fermentation). Furthermore, no distilled alcohol has been added. On the other hand, the rice polishing rate is at the producer's discretion.

THE YAMAOKA SAKE HOUSE
The sakes from the Yamaoka house, founded in 1890 in Hiroshima prefecture, are meticulously aged for several months or even years before being shipped in order to stabilize their flavors, which is why some bottles are marked with a harvest date.
The water used comes from the neighboring mountains of the Chūgoku mountain range.

Unlike most other breweries in Hiroshima, the water here isn't extremely sweet, as its mineral content is higher than the regional average. The result is sake with more body and a more pronounced acidity, but always rich in umami.