Description A junmai sake (made from 100% rice) crafted using the traditional “bodaimoto” brewing method by Sugii Shuzo. It features aromas of rice, nuts, and dried herbs, with a texture enriched by a year of aging. Excellent with cheese. Storage: This sake can be stored at room temperature, around 20°C. As with all sakes, we recommend protecting it from light. For long-term storage, it is best to keep the bottle upright at around 13°C in a dark place. Lying the bottle on its side brings the sake into contact with the cork, which can be harmful. Ingredients: Water, rice, koji rice. (Alcohol: 13.8%) Shelf Life: Before opening and under proper conditions (as described above), you can store this sake for years. Once opened, it’s a matter of personal preference: the “standard” shelf life is about ten days in the refrigerator, but some enthusiasts let their bottles age in the fridge for three to four weeks, or even longer. It all depends on your taste for oxidized sakes. Serve chilled or at room temperature: This sake can be served chilled, between 8 and 10°C, or at room temperature, between 13 and 16°C. When chilled, its aromas will be more concentrated and its alcohol more subtle. At room temperature, it will gain depth while revealing a bit more of its alcohol. To best appreciate its bouquet, opt for a wine glass. For those who appreciate texture, we recommend a sake cup instead. Excessive alcohol consumption is dangerous to your health; please drink responsibly.
