Miwatari Connection Wine Barrel Aged Junmai Ginjo - 720ml
Miwatari Connection Wine Barrel Aged Junmai Ginjo is another example of a perfect marriage between wine and sake. The sake is aged for 6 months in oak barrels that previously contained Merlot grapes. The result is stunning, a beautiful light rosé colour, lots of red fruit clearly in line with the scent of a typical beautiful Merlot wine. Soft tannins, lots of umami and a wide spectrum of flavours and scents complete this sake that has an intriguing and long finish.
The sake is a unique accompaniment to light meat dishes but can also be drunk
alone.
It is best to serve this sake cold in a Bordeaux glass or sake glass.
Toshimaya Brewery in Nagano has been producing
artisanal sake since 1891 on the shores of the mystical Suwa Lake. With
an annual production of just 1700 koku, it is a true craft brewery led
by Toji Komatsu Yukio and guided by the vision of the young president.
The brewery uses water sourced from Mount Hachi Buse, carefully
balancing minerals such as magnesium and potassium to suit the yeast
starter. The rice is cultivated locally by contracted farmers, creating a
strong bond between the growers and the brewer, a connection proudly
celebrated in the tasting room where the farmers’ portraits are
displayed. Alongside classic rice types like Miyama Nishiki, Yamada
Nishiki and Kinmon Nishiki, local varieties including Takane Nishiki,
Shirakaba Nishiki and Hitogokochi are also used. The brewery is further
distinguished by a private collection of Samurai armour housed in a
hidden museum and has earned repeated gold medals at the International
Wine Challenge.
€44.00
Product information "Miwatari Connection Wine Barrel Aged Junmai Ginjo - 720ml"
Miwatari Connection Wine Barrel Aged Junmai Ginjo is another example of a perfect marriage between wine and sake. The sake is aged for 6 months in oak barrels that previously contained Merlot grapes. The result is stunning, a beautiful light rosé colour, lots of red fruit clearly in line with the scent of a typical beautiful Merlot wine. Soft tannins, lots of umami and a wide spectrum of flavours and scents complete this sake that has an intriguing and long finish.
The sake is a unique accompaniment to light meat dishes but can also be drunk
alone.
It is best to serve this sake cold in a Bordeaux glass or sake glass.
Toshimaya Brewery in Nagano has been producing
artisanal sake since 1891 on the shores of the mystical Suwa Lake. With
an annual production of just 1700 koku, it is a true craft brewery led
by Toji Komatsu Yukio and guided by the vision of the young president.
The brewery uses water sourced from Mount Hachi Buse, carefully
balancing minerals such as magnesium and potassium to suit the yeast
starter. The rice is cultivated locally by contracted farmers, creating a
strong bond between the growers and the brewer, a connection proudly
celebrated in the tasting room where the farmers’ portraits are
displayed. Alongside classic rice types like Miyama Nishiki, Yamada
Nishiki and Kinmon Nishiki, local varieties including Takane Nishiki,
Shirakaba Nishiki and Hitogokochi are also used. The brewery is further
distinguished by a private collection of Samurai armour housed in a
hidden museum and has earned repeated gold medals at the International
Wine Challenge.
| Prefecture: | Nagano |
|---|---|
| Alcohol: | 14.0% |
| Classification: | Junmai Ginjo |
| Style: | Barrel aged, Limited edition, Taru, Taru sake (Taruzake) |
| Content: | 720ml |
| SMV: | -6 |
| How to serve: | Reishu 冷酒 (refrigerated) |
| Importer: | Sake.nl - own exclusive import |
Toshimaya Brewery is one of the many pearls that Nagano has to offer. The brewery, founded in 1891, is located on the mystical Suwa Lake and with only 1700 Koku of traditionally made sake, it is a typical artisan brewery. The sake is brewed under the leadership of Toji Komatsu Yukio who follows the course of the current young president.
The water from Mount Hachi Buse used for sake brewing is fully in line with the brewing techniques in which the amount of magnesium, potassium in the water and the influence on the yeast starter have been carefully considered. The rice that is used is grown locally by contract rice farmers, so there is an enormous connection between the suppliers of the rice and the brewer. Depending on the sake that is brewed, the perfect rice that fits with this has been looked at. The pride in the suppliers is also reflected in the reception and tasting room where almost all photos rice farmers are on display.
In addition to the well-known sake rice varieties such as Miyama-nishiki, Yamada-nishiki, Kinmon-nishiki, the use of local varieties such as Takene-nishiki, Shirakaba-nishiki and Hitogokochi is used.
A unique brewery with a rare collection of Samurai Armor in a hidden private museum. The brewery wins gold medals at the International Wine Challenge almost every year.