Japan Imayo Tsukasa Shuzo

Imayo Tsukasa Shuzo & Kioke Jikomi - Hito to Ki to Hitotoki - Junmai

Imayo Tsukasa Shuzo & Kioke Jikomi - Hito to Ki to Hitotoki - Junmai - 72cl - Onshore Cellars
Japan Imayo Tsukasa Shuzo

Imayo Tsukasa Shuzo & Kioke Jikomi - Hito to Ki to Hitotoki - Junmai

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A special project by Imayo Tsukasa with this sake produced in Kioke Jikomi, Japanese cedar wood casks. It is made during the coldest period of the year, from the end of January, and the barrels are used exclusively for its production. The idea is to control the impact of the cask. The challenge was met, as the aromas of cedar work to the sake's advantage. The nose has discreet woody notes and scents of resin. The palate is rich, with pronounced umami and a long finish. Imayo Tsukasa's clear, delicate style is wonderfully reproduced in this light, mouth-watering sake.
Type:
 Sake
Land:
 Japan
Producent:
 Imayo Tsukasa Shuzo
Serveringstemperatur:
 Cold to Room Temperature
ABV:
 15%

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Back to Imayo Tsukasa Shuzo

Udvalgt cocktail

Ki to Hito

Ingredients:
- 60 ml Imayo Tsukasa Shuzo & Kioke Jikomi - Hito to Ki to Hitotoki Junmai
- 15 ml green apple liqueur
- 15 ml lemon juice
- 10 ml honey syrup
- 1 slice of green apple

Instructions:
1. In a shaker, muddle the green apple slice.
2. Add the Imayo Tsukasa Shuzo & Kioke Jikomi - Hito to Ki to Hitotoki Junmai, green apple liqueur, lemon juice, and honey syrup.
3. Fill the shaker with ice and shake vigorously for 10-15 seconds.
4. Strain the mixture into a chilled glass filled with ice.
5. Garnish with a slice of green apple and serve.

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Imayo Tsukasa Shuzo

More about Imayo Tsukasa Shuzo

Imayo Tsukasa Shuzo is a Japanese sake brewery located in Niigata prefecture, which is known for producing some of the best sake in Japan. The brewery was founded in 1767 and has been producing sake for over 250...

Imayo Tsukasa Shuzo is a Japanese sake brewery located in Niigata prefecture, which is known for producing some of the best sake in Japan. The brewery was founded in 1767 and has been producing sake for over 250 years. Imayo Tsukasa Shuzo is known for its high-quality sake, which is made using traditional methods and the finest ingredients.

The brewery uses locally grown rice, which is polished to remove the outer layer, leaving only the starchy core. This process is known as "milling" and is essential for producing high-quality sake. The more the rice is milled, the higher the quality of the sake. Imayo Tsukasa Shuzo uses rice that is milled to at least 60% of its original size, which is considered to be a high level of milling.

Imayo Tsukasa Shuzo produces a range of sake, including Junmai, Ginjo, and Daiginjo. Junmai is a pure rice sake, which means that no alcohol is added during the brewing process. Ginjo and Daiginjo are premium sakes that are made using highly polished rice and are known for their delicate and complex flavors.

The brewery also produces a unique type of sake called "Koshu," which is aged for several years before it is released. Koshu has a rich, deep flavor and is often compared to a fine wine.

Imayo Tsukasa Shuzo is committed to preserving the traditional methods of sake brewing while also embracing new technologies and techniques. The brewery has won numerous awards for its sake, including the prestigious "IWC Sake Trophy" in 2018.

Overall, Imayo Tsukasa Shuzo is a highly respected sake brewery that produces some of the finest sake in Japan. Its commitment to quality and tradition has earned it a reputation as one of the best sake producers in the world.

Imayo Tsukasa Shuzo