Moon Bloom Daiginjo

Moon Bloom Daiginjo

Moon Bloom Daiginjo

$115.00

Women brewed, Women led. 5th Generation Master Brewer Mami Wakabayashi produces Moon Bloom in Ueda Nagano in small batches, allowing the rice to be naturally cooled. Low-temperature fermentation permits the yeast time to develop complex aromas, ideal for the subtlety required in sake making.

Located in a basin surrounded by mountains, it is a scenic area with many hot springs, temples and shrines. Not only does Nagano provide clean water for brewing, it also creates ideal climatic conditions for rice cultivation, which Wakabayashi uses to her advantage.

Moon Bloom uses delicate-tasting Miyamanishiki and Hitogokochi rice locally sourced from Nagano Prefecture, it will sit on the tongue and lips, and lovingly linger.  Flavour profile of this sake is that of Horchata (rice milk + cinnamon) and soft-ball sugar (light stage of cooking caramel).

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Description

Women brewed, Women led. 5th Generation Master Brewer Mami Wakabayashi produces Moon Bloom in Ueda Nagano in small batches, allowing the rice to be naturally cooled.  Low-temperature fermentation permits the yeast time to develop complex aromas, ideal for the subtlety required in sake making.

Located in a basin surrounded by mountains, it is a scenic area with many hot springs, temples and shrines. Not only does Nagano provide clean water for brewing, it also creates ideal climatic conditions for rice cultivation, which Wakabayashi uses to her advantage.

Moon Bloom uses delicate-tasting Miyamanishiki rice, sourcing it locally sourced from Nagano Prefecture. This Sake has a robust palate sitting on the tongue and lips with an inviting sweetness.

TYPE:  Speciality Daiginjo Sake

COLOUR: Pale clear paper white colour.

OUR TASTING NOTES: 

Sweet melon and powdery blossom aromas, cake, rice powder, juicy fruit and pea shoot stems combine to finish with soft ball sugar and cinnamon milk on the palate, what a treat!

FOOD PAIRING: Fresh bluff Oysters, Platters with cheeses and charcuterie meats,Pavlovas and just on its own for a celebration treat.

SERVING SUGGESTIONS: Serve chilled (8-12 ºC)

STORAGE: Store in a dry and cool place. Avoid direct sunlight.

Size: 720 ml
ABV: 15%
Rice polishing rate: 49%
Ingredients: water, rice, yeast, koji,  

 

Additional information

Weight 1 kg

Tasting Notes

Yamahai sakes are fun and funky. Rather than adding lactic acid, the sake is left to ferment naturally. You will notice that the nose and palate on this one is strikingly different than the Daiginjo and  Junmai Ginjo Genshu. It has a yeasty nose from Yanahai method of fermentation, but a VERY citrusy, high acid palate. The aroma is quite delicate with faint notes of cold vegetable broth and light cantaloupe with salami penicillium mold (the white casing you see on salami).

The palate is very tart with notes of citric acid and lemon “flavouring” (much like a lemon carbonated beverage sweetened with Stevia). This sake comes off as VERY TART. You may also notice a yogurt-like profile, somewhat akin to Yakult (rather than a typical western yogurt).

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