勝山生é�E Katsuyama Limited Spring Mixed Case

Containing an example of a Junmai Ginjo Nama Genshu (純米吟é�E生原酁E, a Junmai Ginjo (純米吟é�E) and a Junmai Daiginjo (純米大吟é�E), the case provides a wide range of sake and a fascinating peek into the house style.

Beginning with the milling of the rice, Junmai Ginjo sakes are generally milled to a slightly lower level than Junmai Daiginjo bottlings, meaning that more of the rice remains in the brewing of a Ginjo versus a Daiginjo. The result is that Ginjo sakes will retain more of the proteins and lipids found farther away from the rice’s core leaving a trace of a savoury quality in the sake, where a Daiginjo will be more purely driven by fruit, florality, and lifted aromatics, relatively. 

 Namazake (生é�EUnpasteurized sake), captures the liveliness of sake, and they are much more vibrant and refreshing in the glass with intricate, changing flavours and a crisper edge. Normally, sake will go through pasteurization (火入めE once or twice after being pressed and filtered, stopping micro-organisms and deactivating amylase, protease and other remaining enzymes, in order to improve storage stability. However, this pasteurization process also reduces some fresh and attractive flavours of the sake. Genshu (原é�E) styles make this even more apparent as the final brew is not balanced with water, but left in its original and more intense form.

Each set contains :
Ken Junmai Ginjo Nama Genshu, Katsuyama - 勝山 献-けん-本生原酁E/strong> × 3 bottles
Ken, Junmai Ginjo, Katsuyama - 献, 純米吟é�E, 勝山 × 2 bottle
Den, Junmai Daiginjo, Katsuyama - 企E/strong>, 純米大吟é�E, 勝山 × 1 bottle