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This small vintage was produced with sakamai grown locally in sustainable agriculture by a childhood friend of Komatsu-san, the brewer. The water comes from the source of Usa-shi; it is famous in the elaboration of shōchū de Ōita. A sake poorly filtered, raised several months for a good maturation allowing the development of a balanced aromatic palette.
Christophe and Stéphane Fernandez are passionate about gastronomy and amateur brewers. It was during several trips to Japan in the last 10 years that they discovered and developed a special attraction for Japanese sake and its production process. It is by visiting many sakagura, to meet toji, rice farmers, but also many teachers, engineers and specialists they are trained in different techniques and know-how. And it was at Komatsu Shuzo in Ōita in southern Japan that their first vintage was born. Their meeting in 2016 with Mariko Léveillé in Nagoya, Japan will be decisive. Brasserie Chevalier is born!
This cuvée was born from a meeting between the brothers Fernandez, beer brewers, and Junpei Komatsu, toji of the family brewery Komatsu Shuzou in Usa-shi, pref. of Oita. Falling under the charm of Houjun sakes with their subtlety, between sweetness and acidity, Christophe, Stéphane have imagined this recipe, helped by Junpei.
Little filtered, a rather sweet and aromatic junmaï
72cl - alc. 13.5% vol.