Sake Nihon-Sakari Banshaku, 18 L
Sake light color.
The taste of sake thin, dryish, easy enough.
Aroma sake soft, pleasant.
Sake goes well with hot Japanese dishes, seafood, sushi, rolls and chips, nuts, cheese.
Sake - traditional Japanese alcoholic beverage made from rice. Sake varies by species, depending on the rice. For the preparation of Nihon-Sakari Banshaku used white rice, which gives the drink a light, slightly dryish flavor and soft, pleasant aroma. Often called the sake rice wine or rice wine, but it's not quite true. Given the production technology, sake closer to the light low-alcoholic beverages such as beer. Sake consumed chilled or heated in special cups of sake, although the Japanese prefer cold sake, believing that in a refrigerated beverage can distinguish up to 90 different flavors and aromatic shades. But "Banshaku" manufacturer recommends to use pre-heated.
For the sake of production used two products - rice and pure spring water. After grinding, rice is washed, soaked and steamed. About a quarter of the rice goes to the creation of the leaven, which cooled to 30 degrees, and then for about 35 hours kept in a hot and humid environment. Then the resulting mash is mixed with yeast and the rest of steamed rice and pour water. The fermentation process takes approximately three months. Then drink purified, filtered and pasteurized.
The company "Nihon Sakari" was founded in 1889. For more than 100 years, "Nihon Sakari" produces sake, plum wine, and Japanese drink Shochu, relying on traditional methods of production. All products are of the highest quality plant. In 1913, the company was honored to be a supplier of the Imperial Court of Japan, its famous sake "Souhana" was applied to the inauguration of the Emperor Showa. Today, "Nihon Sakari" produces sake in various regions of Japan, including in the famous Nada (Nishinomiya), famous for its clean water and rice of excellent quality - the best ingredients for the production of good sake.