Kiminoi
Yamahai Junmai Ginjo
Brewery: Kiminoi Shuzo
Prefecture: Niigata
Ricetype: Gohyakumangoku
Seimaibuai: 58 %
Alcohol Content: 15.5%
Sake Meter Value: +2.0
Acidity: 1.6
Tasting Notes:
This sake is produced by a traditional time-consuming method for preparing yeast starter called “Yamahai”, which gives elusive “Umami” or richness and fullness of the flavor.
Talk about the perfect steak sake! I of course have this one often, but I just served it with a peppercorn crusted steak (very rare – us Texans like our cows still mooing!)
The caramelization went perfectly with the deep concentration in the sake. It also is richly scented, of walut oil, crushed white flowers & spice. The flavor profile is rich – think toasted seeds & baked apples. I find that this sake is great at each temp, chilled, room & warmed. Also it pairs quite well with a caramel & pecan praline…but then again, I can make anything work with the right sake!