Sho Chiku Bai Shirakabegura Kimoto Junmai
Sake Profile:
| Type of Sake: | Junmaishu |
| Rice Variety: | Gohyakumangoku Rice |
| Rice Polished Ratio: | 70% |
| AVB: | 15-16°C |
| Sake Meter Value: | +2 |
| Acidity: | 1.2 |
| Optimum Serving Temperature: | Chilled (10°C) |
Tasting Notes:
Banana and candy-sweetness on the nose. The influence of the traditional kimoto technique is clearly discernable in the highly (lactic) acidic, smoothly sweet palate. A grown-up glass of banana milk.
Food Matching:
Highly versatile, good as an aperitif or with a meal. Good with soft cheeses, sushi, pies, tempura, Chinese cuisine, spicy food.
Story of Sake:
The Sho Chiku Bai Shirakabegura was established in 2001, in Nada, Kobe, Japan’s foremost region of sake production. From the outset, the purpose of the brewery was to pursue the answer to a single, simple question: what is the essence of truly excellent sake? The brewery is equipped with state-of-the-art equipment designed to allow the brewery to recreate traditional techniques, while human hands are also used in the quest for the perfect sake. This prestigious sake bears the name of the brewery, and is an embodiment of the fusion of new technology and time-honoured traditions that define the brewery.
The Sho Chiku Bai Shirakabegura Kimoto Junmai is an outstanding example of the kimoto technique; kimoto is a type a of yeast starter that has been made using a traditional and extremely laborious method. For the Sho Chiku Bai Shirakabegura, this kind of time-consuming technique is nothing more than an investment, necessary to ensure they can get ever closer to the essence of sake excellence. Gohyakumangoku rice, polished to 70% of its original size, is used for this sake, which has a rich rice flavour and is incredibly smooth and soft.
Takara Shuzo
Website: www.takarashuzo.co.jp/english, www.shirakabegura.jp
Location: Kobe, Hyogo Prefecture
Kobe is a harbour city in Hyogo, a prefecture in the centre of Honshu. Kobe has a long history as a trading port, and today is a vibrant and multi-cultural city, overlooked by Mount Rokko. The Nada area is blessed with mineral-rich water and delicious rice and is a prominent sake production region of Japan.
Climate: Kobe falls between the rainy climate of the Japan Sea coast and the dry and hot climate of the Pacific coast. It has a dry and relatively mild climate, with low levels of rainfall and humidity.
Local Specialty: Sake, Kobe beef, Ikanago-no-kugini (Japanese sand lance simmered in soy sauce), Kobe wine, Takoyaki
Landmark: Nada Go-go sake brewing area, Rokko Island, Kobe Motomachi
