Miwatari Pétillant Junmai Ginjo - 300ml
It is brewed as a sake that pairs well with both Japanese and French cuisine. "Pétillant" refers to the light small bubbles in the sake created by the natural carbon dioxide produced during fermentation which are s retained in the bottle.
An elegant aroma, with notes of white peach, pear, lychee, currants, and a hint of marshmallow. On the palate, a pleasant, natural, delicate carbonation. Reminiscent of young full bodied wine, it has a slight minerality, followed by a soft sweetness like ripe stone fruit with round, umami rice notes. A slightly peppery spice lingers on the palate, with a lingering finish.
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.
€16.00
Product information "Miwatari Pétillant Junmai Ginjo - 300ml"
It is brewed as a sake that pairs well with both Japanese and French cuisine. "Pétillant" refers to the light small bubbles in the sake created by the natural carbon dioxide produced during fermentation which are s retained in the bottle.
An elegant aroma, with notes of white peach, pear, lychee, currants, and a hint of marshmallow. On the palate, a pleasant, natural, delicate carbonation. Reminiscent of young full bodied wine, it has a slight minerality, followed by a soft sweetness like ripe stone fruit with round, umami rice notes. A slightly peppery spice lingers on the palate, with a lingering finish.
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: | 17.0% |
| Classification: | Junmai Ginjo |
| Style: | Limited edition, Sparkling |
| Content: | 300ml |
| Rice polishing ratio: | 59% |
| Rice type: | Hitogokochi |
| SMV: | -2 |
| Acidity: | 1.3 |
| How to serve: | Reishu 冷酒 (refrigerated) |
| Importer: | Sake.nl – exclusively available |