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Shizuoka Sake Tasting 16-4: Sugii Brewery

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Sugii Brewery is noted for producing some the most traditional sake in Shizuoka Prefecture. Their « kimoto » and « yamahai » have received national acclaim in many specialized magazines such as the March edition of « DANCYU ».
My good friends at Nagashima Saketen always call me as they have arrived!

The title « Tenbo 13 nen » means the 13th year of Tenbo Era (1843) shortly before the advent of Meiji Era, the year of the Brewery foundation in Fujieda City. A return to its roots and orignal brewing!

Sugii Brewery Yamahai Junmai « Tenbo Ju San Nen »
Rice: Aichi no Kaori: milled down to 78%
Fermented rice: Hitomebore: milled down to 70%
Dryness: +3.5
Acidity: 2.5 (very high for Shizuoka)
Alcohol: 15.2 degrees
Bottled in March 2008

Clarity: very clear

Colour: almost transparent

Aroma: Fruity: dry cherries

Body: velvety

Taste: very dry,fruity: dry cherries. Remiscent of a dry sherry

Overall: A sake for food, especially fried and strong taste food.
2 or 3 days ater opening the bottle the sake will actually turn gentler and sweeter, and « performing » with food.
Unusual and intriguing.

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