Yuzu Sake 300ml by Keigetsu

Product Information

Tosatsuru brewery was founded in 1955 on the island of Shikoku, and its USP is mineral-heavy water, which gives the sake a dry, almost maritime quality that pairs beautifully with seafood (think everything from tuna tataki to oysters and calamari doused in lemon juice). Brian Evans and George Padilla run the beverage program at Rule of Thirds, an izakaya-inspired restaurant with a focus on Japanese flavors. The traditional Japanese rice wine comes in variations that boast a wide assortment of textures and flavor profiles, but the one you should absolutely be reaching for as the weather heats up is yuzu sake.

As such, making sake isn't as easy as sticking rice in water with yeast and waiting for time to do its stuff. Since 1990, the number of producers has dropped from around 5,000 to nearer 1,200, with taxation and changing tastes driving many historic breweries out of business. From the 1960s, the Kochi prefecture turned its attention away from the logging industry and concentrated its energy on yuzu cultivation. The _ga cookie, installed by Google Analytics, calculates visitor, session and campaign data and also keeps track of site usage for the site's analytics report. The name of their range, ‘Keigetsu’, is a Japanese term which describes the beautiful evening scene created when the moon hangs over Katsurahama shore.This glitzy, gold-flecked sake isn’t a case of style over substance; produced with polished rice and water from the Okusawa stream, the flavour is crisp and clean with a fresh hit of cherry blossom, lychee and melon coming through on the first sip. Its Ginjo is an excellent example of the modern style; made with water from a deep sea spring, which is desalinated and brewed with premium yamada nishiki rice to produce an extremely light sake full of green apple sorbet and citrus notes. Yuzu is a prized Japanese citrus fruit that has the sweet and tart flavors of mandarin orange, Meyer lemon and Key lime.

Building on his expertise, Geoffroy blends the sake bases with reserve sakes from previous years – as you might a Champagne. Bushido is the 'samurai code,' and lives up to its promise with a sake that is bright, fruity, and dangerously smooth, with an ABV of 18% that will sneak up on you. We want people to drink sake the way people drink wine," says Monica Samuels, vice president of sake and spirits for Vine Connections and a Sake Samurai, a title granted by the Japan Sake Brewers Association to about five people per year who have done the most to promote sake.The water source for this sake is extremely high in limestone, which gives this sake great tension, structure, and minerality. A step up lies junmai sake, which is polished to at least 70% (ie 30% of the rice has been stripped away).

Next comes koji, that converts starch into glucose, allowing yeast to start fermentation, thus creating the product we love. We enlisted a panel of accredited experts and sake enthusiasts to put 12 varieties and limited releases to the test.Ile Four Yuzu Lemon Sake, the multi award winning Sake which was awarded 95/100 point and took home a Gold Medal at the International Wine and Spirit Competition in 2019. Entry or input of your Personal Information will be voluntarily made; however, if you do not enter your Personal Information into a written or online form indicating “This information must be entered”, your request may not be accommodated. The thinning out has, however, had the unexpected benefit of improving production standards, and slowly sake's popularity is rebounding as more premium examples appear, in which history meets modern brewing techniques. The palate is delicate and elegant, with notes of yellow fruits and white flesh and a slightly lemony finish.