Yuzu Sake 300ml by Keigetsu

Product Information

A step up lies junmai sake, which is polished to at least 70% (ie 30% of the rice has been stripped away). These tend to have more umami, savoury flavour profiles. Rather confusingly, 'junmai' also refers to unadulterated sake; non-junmai sakes have distilled alcohol added, to add new notes and smooth out flavours. Honjozo is non-junmai sake polished to at least 70%, and often is well balanced and a good companion for food. Kodakara Yuzu liqueur is made from the finest yuzu (a Japanese lemon/orange/grapefruit citrus) from Kochi Prefecture located on the Pacific Seaside of Shikoku Island and famous for Yuzu.

Building on his expertise, Geoffroy blends the sake bases with reserve sakes from previous years – as you might a Champagne. Each annual expression then sealed and rested for a year before release. The Hakutsuru didn’t rate well. The first whiff reminded me of the syrupy sweet Sunkist cordial that I used to drink when I was young. It still tasted of yuzu, but it was too sweet and didn’t have the signature bitter aftertaste. The flavour was almost artificial, even though no chemical additives were used. Really, it's the wrong name: the Japanese character for 'sake' just means 'alcohol', "but at some point it got bastardised," says Cheong-Tong. "It should really be called 'nihonshu': 'nihon' meaning Japan, 'shu' is the alcohol of Japan."Entry or input of your Personal Information will be voluntarily made; however, if you do not enter your Personal Information into a written or online form indicating “This information must be entered”, your request may not be accommodated. ounce Lillet Rosé infused with fresh scallions ( 50 grams of fresh scallion bulbs and shoots infused into 1 bottle of Lillet Rose for 24 hours, then strained and refrigerated) In the millenary world of sake, Sakari is a barely 130-years-old startup. Its young founders wanted to build the future of Japanese society through sake, with study and collaboration. The same spirit still moves us today. Sakari’s five founders are now remembered in our logo: five sake glasses that, meeting in a toast, create a Sakura flower. Your expert for Premium Sake, japanese shochu and liqueur– UENO GOURMET delivers traditional taste and culinary culture from Japan. We are professional Sake Sommelier, certified wine consultants and members of the Slow Food community and... and in 2017 they described Yuzu thus: A bouquet of the floral and citrus character of yuzu on the nose, encapsulating the fruit and luring you into sip. On the palate, there are notes of perfumed citrus blossom, closely followed by tart yuzu juice and a complex mix of lemon, lime, and tangerine notes. A little acidity lingers, but it is balanced out by the liqueur’s sweetness, leaving just a hint of tart freshness on the finish.

Still, 'sake' will get you what you want both here, and in the bars of Tokyo. The drink is crafted from four ingredients – rice, water, yeast, and the fungus koji-kin (more on which later) – and although it falls in a similar ABV range to wine, it's brewed more like beer.

The Hakutsuru Marugotoshibori Nigori Yuzushu from Hyogo prefecture was the next to arrive… Kozaemon Yuzu Junmai Sake Sake is born out of simple and natural ingredients: water and rice. Next comes koji, that converts starch into glucose, allowing yeast to start fermentation, thus creating the product we love. So, let's settle an age-old debate – should you drink sake warm or chilled? Well, it depends. "All sake used to be consumed warm or at room temperature," says Sebastian Lemoine, a Tokyo-based sake expert and teacher at Le Cordon Bleu culinary school. "However, in the post-war period, consumers started to associate warm sake with the drinking experience of cheap, soon industrial, sake, which was required to feed a booming market." What is yuzu sake? This is a question that many people are asking these days. Yuzu sake is a type of Japanese liquor that is made with yuzu fruit. The yuzu fruit is a citrus fruit that is native to East Asia. It has a sour and tangy taste, and it is often used in Japanese cuisine. Yuzu sake is made by fermenting rice and yuzu juice together. It has a light and refreshing flavor, and it can be enjoyed chilled or at room temperature. If you are looking for something new and exciting to try, then be sure to give yuzu sake a try! iv.provide guidance for recruitment or determine whether to hire an employee (Personal Information pertinent to recruitment may not be used for direct mail advertising purposes);

Despite being made in Japan for over 1,000 years, a great deal of mystery surrounds sake. Much more than a mere spirit, Japan’s national drink is a culture, symbolising spirituality, family and gastronomy. Combine ingredients in a shaker and serve over fresh ice. Garnish with lime wheel. MIKA Brooklyn’s Yuzuni RecipeWe are using UPS for all deliveries. Please note that we do not currently offer a choice of other delivery companies.