In this article, we’ll explore the key aspects: appearance, aromas, flavor, mouthfeel, and the role of sake parameters.
Read more about process, features and advantages of fukurotsuri method.
In the Japanese sake industry, the term Special A District is used to highlight specific regions renowned for being premium rice-growing areas dedicated to sake production.
Niida follows the principle of "Shizenshu" (自然酒), which translates to "natural sake." This means that only natural ingredients are used in the production of their sake.
The Kimoto and Yamahai methods are traditional sake production methods used to prepare a starter mash.
Traditional Japanese distillate which can be enjoyed as aperitif, for pairing with food and as digestif. You can enjoy cold, warm or in cocktails.
The J.S.A. Sake Diploma is carried out by our partner company Sake & Shochu Acadamy Europe.
More information at: www.sake-academy.eu
More information at: www.sake-academy.eu
At UENO GOURMET, we are proud to exclusively present premium sake. Therefore, we generally recommend that you enjoy our sake chilled. However there are certain occasions to enjoy some of our bottlings warm. Here we will explore some of the guidelines for warming sake together.
"We want to produce sake that is always enjoyed." - The 13th generation Kuramoto, Koichi Saura.
-Infuse every drop of sake with the spirit of craftsmanship
