http://www.31dover.com/sho-chiku-bai-shirakabegura-daiginjo-muroka-genshu.html?___store=default1369Sho Chiku Bai Shirakabegura Daiginjo Muroka Genshu Sakehttp://www.31dover.com/media/catalog/product/s/a/sake-ready-main.jpg31.95GBPInStock/Spirits/Spirits/Sake<p style="text-align:justify">This is a premium, non-charcoal filtered and undiluted (no water added) Daiginjo sake delivering a rich, full-bodied flavour and scents of roast apples. This higher alcohol (Genshu method) sake is often referred to as ‘The Natural One’ because of its careful brewing at cool temperatures for a longer period of time. It’s also made from the high quality Gohyakumangoku rice kernels which are polished to 50%.</p>
<p style="text-align:justify">For the newbies, the lower the % of polish on the rice the better the sake, so this one means that only 50% of the rice grain remains after milling to brew the sake – the smaller the rice means the finer sake. It takes longer to get the rice down to 50% of the original rice kernel so that’s where the premium bit comes in; we’re talking up to 50 days of milling and polishing rice kernels to get them to this pure and premium state.</p>
<p style="text-align:justify">Best paired with traditional Japanese dishes especially grilled fish, teriyaki or fatty duck. Serve either chilled or at room temperature. Also one of the best on its own on the rocks.</p>
<p style="text-align:justify">Sake Meter Value (SMV), or in Japanese the Nihonshudo, is used for measuring the density of sake compared to water. The higher the positive number, the drier the sake becomes, and the lower the negative number, the sweeter the sake gets.
Together with the SMV, acidity level is used to determine the characteristics of each sake. The higher the number the richer the sake becomes, and the lower the number the lighter.</p>
<p style="text-align:justify">SMV +1 <br>Acidity 1.3</p>