Murai Family Sugidama (Imported)

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Murai Family Sugidama (Imported)

STYLE

TASTING NOTES
Medium dry, full-bodied with a lush earthiness with rich melon favors. Hints of fresh fallen rain give way to layered tropical spice. A long spicy finish lingers as a reminder of this lush saké.

PAIRING NOTES
A culinary experience on its own, Sugidama pairs well with medium spicy pork, fish and chicken dishes. Experiment with light pastas & salads.

RICE
Gohyaku-mangoku from Toyama Prefecture.

MILLING
Rice milled to: 60% of original grain.

SERVING TEMPERATURE
Just off room temperature to cold.

SAKÉ METER VALUE
SMV: +2

ALCOHOL CONTENT
ALC: 14.5%

Junmai Ginjo: Made with rice, water, koji and yeast with rice milled to 60%.

The Sugidama, or Cedar Ball, is a tightly bound ball of green cedar boughs made at the beginning of each brewing season. The ball is hung in front of the brewery and when the green turns to brown the saké aging process is complete. This ages old method of calculating aging saké aging time is used for aging this Junmai Ginjo saké providing authentic flavors and aromas that establish with the change of seasons. It is fun to note that Momokawa (Murai Family) Brewing Japan is home to the largest Sugidama in Japan measuring in at 2.2 meters in diameter and weighting about 1,100 pounds.

Momokawa (Murai Family) Brewing Japan's Sugidama saké has been given "Best in Japan" honors, received gold medals two years running at the International Sake Association's competition in Hawaii, and has the distinction of being crafted by Yoshio Koizumi, one of Japan's top sakémasters.

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Murai Family Sugidama (Imported)