Japan Yamanashi Meijo

Yamanashi Meijo - Shichiken - Yama no Kasumi

Yamanashi Meijo - Shichiken - Yama no Kasumi - 72cl - Onshore Cellars
Japan Yamanashi Meijo

Yamanashi Meijo - Shichiken - Yama no Kasumi

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Shichiken Yamanokasumi is made using a double fermentation process called "binnaï niji hakko". The first fermentation takes place in the vat, followed by incomplete filtration, intentionally to retain some of the matter. This is then fermented again, this time in the bottle. A naturally sparkling sake, slightly cloudy with a fine rice deposit, and low in alcohol (11%). The bubbles are fine, present and persistent. Fresh and lively, with lactic notes and lovely aromas of pear, pineapple, green apple and citrus fruit. Shichiken Yamanokasumi is a silky, incredibly precise sake with plenty of freshness.
Tipo:
 Il sakè
Paese:
 Giappone
Produttore:
 Yamanashi Meijo
Temperatura di servizio:
 Cold
ABV:
 11%

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Resto del mondo

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Cocktail in primo piano

Yama no Kasumi Spritz

Recipe 1:
- 60 ml Yamanashi Meijo Shichiken Yama no Kasumi sake
- 30 ml elderflower liqueur
- 15 ml lemon juice
- 60 ml soda water
Instructions:
1. Fill a wine glass with ice.
2. Add the Yamanashi Meijo Shichiken Yama no Kasumi sake, elderflower liqueur, and lemon juice.
3. Stir gently to combine.
4. Top with soda water.
5. Garnish with a lemon twist and a sprig of fresh mint.

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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