Mizubasho Pure
89,00 €
123,61 € / 1000 ml
incl. VAT excl. shipping costs
Unique sparkling texture with complex fruitiness
Brewery: Nagai Shuzo, Gunma
Rice: Yamada Nishiki
Type: Junmai Daiginjo & Sparkling, 50 %
Content:
Alcohol vol.: 14 %
Pure is the one to match when it comes to sparkling Sake: created in the "methode champagnoise“, Mizubasho Pure brings notes of pear, lychee and citrus to your palett. With a unique perlage and delicate dryness it matches up to exclusive champagne brands. The simultaneous strive for innovation and studies of fine Wine in France inspired the launch of Mitsubasho Pure in 2008. This exquisite sparkling Sake (“Awasake”) combines traditional Sake brewing technique with secondary in-bottle fermentation adopted from Champagne makers and has become the brewery’s signature Sake.
Polishing ratio
50 %
SMV
-
Acidity
-
Amino acid
-
Water hardness
Storage temp.
2 °C - 10 °C
Drinking temp.
5 °C - 10 °C
NAGAI Sake Brewery was founded in 1886 when Shoji Nagai discovered mountainous land with a natural spring of pure water ideal for Sake brewing. Until today the brewery is located in the village Kawaba in northern Gunma prefecture, surrounded by rice fields, rolling hills and lush forest. The softness and purity of the local natural spring water is characteristic for Nagai Sake. Since the introduction of the MIZUBASHO brand in 1992 the brewery is focussing on creating highly refined and elegant premium Sake by combining traditional handmade Sake brewing methods and modern technology. On this quest, the current president Noriyoshi Nagai is involving the local community and rice farmers in order to support and continue traditions and craftsmanship.
Mr. Nagai spent many years learning about champagne and it's at the estate of Salon in France and returned to Japan to brew his own sparkling Sake MIZUBASHO PURE with that knowledge. He is further more the founder and representative director of the Japan Awasake Association, which defines and manages the quality standards of sparkling Sake throughout Japan.
