• Takenoi Shuzo Takenoi Junmai Ginzo Sake Brewed with Cosmos Yeast 720ml
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Description of Takenoi Shuzo Takenoi Junmai Ginzo Sake Brewed with Cosmos Yeast 720ml

Takenoi Junmai Ginzo Sake Brewed with Cosmos Yeast

The Takenoi Shuzo Junmai Ginzo sake is a combination of two distinct types of sake mixing the best qualities of both into one unique blend. Whereas other varieties of sake focus more on strength of one particular component or character or focus more on the balance of all the elements to combine into one blend incorporating all the Junmai variety of sake focuses more on purity. Junmai has no additives such as additional fruits sugars or brewer's alcohol added to the mix. Junmai is made with rice that has been polished to a degree that at least 30 percent of the outer layer of the rice grain has been worn away. With at least 70 percent of the rice grain still intact when it is made junmai sake has a rich solid and full-bodied flavor profile and a tartness that is more pronounced than in any other sake variety. Junmai is often one of the recommended varieties offered to people who are just starting on their journey to enjoying sake and understanding the dedication and attention to detail that goes into the brewing of it. Ginjo sake on the other hand has a more complex delicate and light flavor about it as compared to junmai. This variety has only 60 percent of the rice grain left when it is made in sake with 40 percent of the outer portion of the grain polished away. A special yeast is also introduced to catalyze the fermentation process which is done with a distinctly lower fermentation temperature. This variety comes in more brew varieties made with specific techniques to infuse the particular flavor without overpowering the inherent and native flavor of the sake itself. The combination of these two sake varieties produces a unique union that incorporates the best qualities of both catering to the much larger audience as more preferences points are covered with the blending of these two distinct varieties.

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