Moon Bloom Junmai Ginjo Genshu

$85.00

10 in stock

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 and Hitogokochi rice locally sourced from Nagano Prefecture.

TYPE:  Speciality Genshu (undiluted) Sake

COLOUR: Pale clear lemon yellow colour.

OUR TASTING NOTES: 

Mild sweetness masks a depth of flavour and considerable length, this undiluted Genshu speciality Sake is such a treat on a chilly night, warmed gently the richer umami flavours present themselves, rustic in style this Genshu Sake has citrus and plum at colder temperatures and tropical banana notes combined with spiced apple pie once gently warmed.

FOOD PAIRING: Versatile enough for every course but match it to fried dishes, tempura and fish to really delight your senses.

SERVING SUGGESTIONS: Serve chilled (8-12 ºC) or gently warmed (35-45 ºC)

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

Size: 720 ml
ABV:
16%
Rice polishing rate:
59%
Ingredients: water, rice, koji, yeast

 

Additional information

Weight 1 kg

Brand

Moon Bloom

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.

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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