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The Midorinoshima team
You're begining your discovery of sake and don't know where to start yet? You may want to offer a bottle to a loved one, but are a little lost in all these references? Don't worry, we've created this section especially to guide you in your first steps. Here is a selection of various references to go step by step, and compositions that make sense.
<p style="text-align: justify;">Kameizumi CEL24 is the perfect illustration of fruity sake, really fruity! A Daïginjo-class sake. Thanks to a rice milling above 50% and a special care given to fermentation that this style is made possible. Satisfaction guaranteed if you like it fruity.<br /><br /><strong>A real aromatic bomb!<br /></strong><span style="color: #9b9b9b;">72cl - alc. 14.5%</span></p>
<p style="text-align: justify;">An aromatic "Junmaï" type, i.e. on cereal and lactic notes to be explored obligatory when discovering sake. Rice is less polished than for Ginjo style and fermentation is quicker. The perfect illustration with Nadagiku Chokarakuchi Junmaï.<br /><br /><strong>Very, very accurate, ultra clear! </strong><br /><span style="color: #9b9b9b;">72cl - alc. 15%</span></p>
<p style="text-align: justify;">In addition to traditional fruity or drier styles, sakes can be "special" depending on the technique the brewer has chosen to use. An illustration here with a "Nigori" sake, a cloudy or coarsly filtered sake, with Awazake Nigori.<br /><br /><strong>A nigori with tropical accents</strong><br /><span style="color: rgb(155, 155, 155);">72cl - Alc. 15.5%</span></p>
<p style="text-align: justify;"><strong>A rather rare style</strong> but an important category to know when you are interested in sake: old sake or "Koshu". The illustrious Hanhato Kijoshu is the best example of this category. Deep colors and beautiful tertiary aromas.<br /><br /><strong>Aged 8, elegant, profound</strong><br />50cl - alc. 16.5%</p>
<p style="text-align: justify;">There are two main methods for producing sparkling sake: add gas to a sake that is not sparkling, or leave the lees at the end of filtration to trigger a second in-bottle fermentation. It is this second way that Shichiken Yamanokasumi is best looking forward to illustrating.<br /><br /><strong>Double fermentation, natural sparkling</strong><br /><span style="color: #9b9b9b;">72cl - alc. 11% theft.</span></p>
<p style="text-align: justify;">You want to take your loved ones on an interesting walk in the sake world and share your interest in these products. Here is a selection of 2 references and an already very interesting overview with a Junmaï and a Junmaï Ginjo. Remember to download the technical sheets in pdf format below!<br /><br /><strong>3 sakes 72cl</strong></p>
<p style="text-align: justify;"><span style="color: #4a4a4a;">A very exhaustive tour, to take your entourage into the sake world. Here is a selection of 6 reference and with a Junmaï, a Junmaï Ginjo, a Junmaï Daïginjo, a Namazake, a Sake Kimoto and a Sake Genmaï. To be enjoyed in this order. Remember to download the technical sheets in pdf format below!</span><br /><br /><span style="color: #4a4a4a;"><strong>6 sakes 72cl</strong></span></p>
<p style="text-align: justify;"><strong>Educational and delicious composition</strong>! One bottle of Fukucho Junmai sake from Imada Shuzo brewery and Nicolas Baumert's wonderful book about Japanese sake (in French only). To discover or offer sake lovers who want to know more. <br /><br /><strong>1 BOTTLE 72cl - 1 BOOK </strong><br />Fukucho Junmaï - Book Nicolas Baumert, Sake, une exception japonaise (in French)</p>
<p style="text-align: justify;">This composition includes a bottle of Hyakujuro Junmaï Daïnginjo sake and the more than detailed book of Gautier Roussille, in English. <strong>A composition for enlightened amateurs</strong> who wish to deepen their knowledge in Japanese sake. <br /><br /><strong>1 BOTTLE - 1 BOOK</strong> <br />Hyakujuro Junmaï Daïnginjo - Nihonshu, Japanese sake</p>
<p style="text-align: justify;">In small formats of 30cl, here are three essential references if you want to discover sake or help around you people to discover sake in the best way: Kawasemi, Koï Koï and Sayori (to be tasted in this order!) <br /><br /><strong>3 SAKES 30cl</strong><br />Kawasemi -Koï Koï - Sayori</p>
<p>In small sizes 30cl, four essential references for exploring sake with guests or discover it by yourself in the best way: Kawasemi, Koi Koi, Sayori and Kikka.</p>
<p>In a simple but rigorous language, this book, fruit of 5 years of research, methodically lifts the veil on the transformation of rice in sake. It is dedicete to everyone, sommeliers and wine lovers, who wants to understand sake, ingredients and production methods.</p>
<p>Nicolas Baumert is a geographer and offers to read his thesis. A very interesting look at the sake of course because it addresses the technical aspect, but especially the cultural and historical aspect of this drink that mark and organizes an entire territory. Edition Presses Universitaires de France 2011 - 300 pages (in French).</p>
<p style="text-align: justify;">In classic 72cl format, the three essential references if you want to discover sake or help people discovering it around you: Kawasemi, Koï Koï and Sayori (to be tasted in this order!) <br /><br /><strong>3 SAKES 72cl</strong><br />Kawasemi -Koï Koï - Sayori</p>
<p>Four essential references for exploring sake with guests or discover it by yourself in the best way: Kawasemi, Koi Koi, Sayori and Kikka.</p>
<p style="text-align: justify;">We offer you a little overview of Japanese spirits with three classic representatives from each category: a umeshu liquor, a shochu, and an awomori.<br /><br /><strong>Selection of 3 different bottles:</strong><br /><br />- Nigori Umeshu<br />- Shochu Tomino Houzan<br />- Awamori Yonaguni Ippanshu</p>
