Minowamon

This Junmai Daiginjo is brewed in accordance with the traditional Kimoto method. This was the first sake to be produced in Japan with rice which had been polished in accordance with the ‘super flat’ method developed by Daischihi, whereby all the undesirable components would be eliminated. The pure taste has an underlying richness which creates a natural and elegant aroma, as well as having a noticeably delicate and soft texture.

Minowamon is the name of one of the gates to the Nihonmatsu castle, a beautiful building dating back to the Edo period. This sake achieved the highest possible place in two successive years in an election by kikizakeshi (Japanese sake sommeliers) in the premium sake department. It has also won several gold medals in competitions in the United States.

How it should be served

Chilled to 10-15 ˚C. Minowamon's refreshing and pure taste makes it the perfect accompaniment to the Japanese Kaiseki cuisine.

'Super flat method': a great deal of rice is removed from the top and bottom of the long grain during the ordinary polishing process, resulting in a round core which can still contain some impurities. Exactly the same amount is polished away from all sides of the grain during super flat polishing, which results in a thinner, but still long, grain which only contains pure starch.

Kimoto: the traditional but very laborious method of producing the yeast starter. This unique method means no lactic acid bacteria are added from the outside in order to protect the yeast during the preparation phase, but these are naturally acquired by crushing the rice with long sticks.