Yaoshin shuzo is the brewery that produces this sophisticated sparkling Junmaidaiginjo. Upon sipping it, the difference is obvious. Here is how they design this sake.
Q. How's the freshly produced sake this year?
Freshly produced sake, nouveau, tends to have a taste that is too appealing; sweetness, sourness, bitterness, dryness, astringency.
Q. Yaoshin Shuzo has a strong commitment to Yamadanishiki brewery rice. How's the Yamadanishiki this year?
Last year's Yamadanishiki was a bit hard to melt and the volume of glucose was less than average. But, all the scores are now better than last year's.
Q. Its refreshing and dry taste is not normal for sake with an SMV of -12. How did you achieve this balance?
It's all about the timing of pressing. The pressing process takes place in the middle of Moromi, when the fermentation is the most active. The alcohol content, SMV, and all other parameters are more unstable in the final stage of Moromi. Therefore, it's very easy to fail if we miss the timing of pressing.
Q. This label is produced by the method called “in-bottle secondary fermentation” like champagne (non-gas additive). How do you pay attention to producing this kind of sparkling sake?
The gas of sparkling sake tends to wrap the sweetness, so it's important to keep the SMV higher and create the best balance.
Q. What is the best way to enjoy this label?
Please enjoy this label on special occasions such as an aperitif. Of course, it's nice to pair with plain dishes like grilled fish. It also surprisingly matches with desserts using fresh fruits.
Q. Please tell me Yaoshin Shuzo's new challenges this year.
During the brewing period, all brewers test the quality and progress of fermentation every week.