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 - 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.