A few words from the brewery : "Its mellow aroma and classic Matsunotsukasa freshness, paired with the distinctive sweet essence of rice, make it ideal for drinking with food. Matsunotsukasa's standard junmai sake, brewed to be enjoyed as a reasonably-priced, full-flavoured regular nightcap at a wide range of temperatures."
The rice used here is polished to 65%, leaving only the heart of the grain for fermentation, which concentrates the aromas while preserving purity and elegance. It comes directly from partner and family-run rice fields, farmed either organically or sustainably, located in Ryuou, the village of the brewery. The main variety cultivated is Yamada Nishiki, renowned for its exceptional quality in sake production.
The water used to brew this sake is drawn from 120 meters underground; it flows from the Echigawa River, which takes its source in the Suzuka mountain range.
This junmai is made following the classic method, without any added alcohol. Steamed rice is mixed with koji, a filamentous mold essential for converting the rice starch into fermentable sugars. Koji is also used in many traditional Japanese foods, such as miso, mirin, and soy sauce.
The starter mash, known as moto, is prepared by combining the rice and koji in large tanks, and fermentation is then initiated with the addition of carefully selected yeast. The rice ferments over several weeks until all the sugar has been converted into alcohol. The sake is then pressed, filtered, and aged for over a year before bottling in August 2022. A slight adjustment with water ensures a final alcohol content of 16%.
The Matsunotsukasa sakes sold on the Cave Pur Jus website are imported into France by SARL Le Clos du Tue-Bœuf.
Please sign in first.
Sign inWe use cookies to analyze our website traffic and improve your user experience.
By clicking on “Accept“, you consent to the use of cookies on our website for audience statistics, functions related to social networks and optimization of the advertising content.
Français
English
