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 Yamahai (natural fermentation) Sake
COLOUR: Pale clear lemon-yellow colour.
OUR TASTING NOTES:
Rich and wild, a balanced sourness influenced by lactic acids, one of the signature notes of a Yamahai Sake. It has mild apple aromas, a clean finish, and unique yoghurt like taste.
FOOD PAIRING: Rich and flavourful stews, venison, roast leg of lamb or vegetarian pasta dishes will be a great match.
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: 15%
Rice polishing rate: 70%
Ingredients: water, rice, koji,
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).
Only logged in customers who have purchased this product may leave a review.
Reviews
There are no reviews yet.