Yamanashi Meijo - Shichiken - Alain Ducasse Sparkling Sake

Yamanashi Meijo - Shichiken - Alain Ducasse Sparkling Sake - 72cl - Onshore Cellars

Yamanashi Meijo - Shichiken - Alain Ducasse Sparkling Sake

Taille
Prix normal £53.00
/
  • En stock
  • Inventaire en cours
Taxe incluse. Lesfrais de port sont calculés au moment du paiement.
The result is sparkling, Alain Ducasse Sparkling Sake is as clear as the famous water from its region of origin, Yamanashi. The nose is complex, releasing three different aromas in three stages. The top note is of lily of the valley flowers, followed by a more complex, fruity middle note of vine peach-melon and white cherry. The third note is intense, with a touch of cardamom and chilli. This is a sparkling sake that is pleasantly thirst-quenching. The bubbles are fine, impressive and dynamic, with a palate that is both silky and energetic. A bouquet of white cherries emanates as the bubbles burst, accompanied by the bitter-sweet ripples of barrel maturation, all leading to a calm, pleasant finish.
Type :
Le saké
Pays :
Japon
Producteur :
Yamanashi Meijo
Température de service :
Cold
ABV :
12%

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Derrière la bouteille

Traditional Japanese wooden building with sliding doors and a hanging sign. A white noren curtain with black symbols hangs at the entrance. Lush greenery is visible on the left side.

Yamanashi Meijo

Yamanashi Meijo's brewery is located at the foot of the Japanese Alps, north of Yamanashi Prefecture on the island of Honshu. It was founded in 1750 by the descendant of a long line of brewers who were originally...
Yamanashi Meijo's brewery is located at the foot of the Japanese Alps, north of Yamanashi Prefecture on the island of Honshu. It was founded in 1750 by the descendant of a long line of brewers who were originally settled in the Nagano area. Mr. Kitahara, then the seventh generation of the family, discovered water of exceptional quality in the heart of the Hakushu locality. He decided to move there to establish his own brewery. This pure water comes from the melting snows of Mount Kai Komagatake, whose summit is over 2900m high. It feeds the region's springs after being slowly filtered through the granite rock, thus taking up minerals that are essential for the production of sake.
Yamanashi Meijo
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