Takasago Divine Droplets Junmai Daiginjo Sake (300ML)

    4.1 Very Good (28)
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    Product Details


    Varietal

    Region

    Producer

    Size
    300ML

    ABV
    16%

    Features
    Screw Cap

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    Somm Note

    Winemaker Notes

    Flawless yet incredibly persistent. The purity of the region of Yamagata shines in this sake, with the crispness of their pristine water, the grassy, spicy quality of dewasansan rice, and the opulent textures derived from shizuku free run finishing.

    Refreshing and pure with notes of pineapple, white peach, green apple, lily and a hint of white pepper.

    Excellent paired with smoked salmon and cream cheese or salad.

    Takasago

    Takasago Shuzo

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    Takasago Shuzo, Japan
    Takasago Shuzo Winery Image
    Takasago Shuzo was originally established in 1899 in Asahikawa City in Hokkaido, under the name Kohiyama Shuzo (our family name). We struggled, but continued to produce sake during the war. In 1965, we merged with another sake brewer in Asahikawa, and changed our company name, as well as the name of our sake, to Takasago. Our white-walled kura, built in 1909, is one of the more attractive buildings in Asahikawa.

    Asahikawa has been called "the Nada of the North," because there was at one time a lot of sake being brewed there, and we are the oldest sakagura in the area. It is cold here, with the temperature regularly falling to -20C.

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    Saké with the highest milling requirement at 50%, so that 50% of each grain of rice remains unmilled, is called Junmai Daiginjo. It is, just like Junmai and Junmai Ginjo, made up solely of water, koji mold, yeast and rice with no addition of alcohol. Since the categories of saké are determined by milling requirement (not rice variety), this is one of the most premium categories, along with Daiginjo. Pair Jumai Daiginjo with lighter fare such as sashimi or steamed fish.

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    The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

    YNG562640_0 Item# 92025

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