[This] [tin Nousaku] to [Takaoka traditional craft brand] perfect gift sake (gold leaf) (japan import)

Product Information

The rice is milled, washed, steamed, and then inoculated with koji and yeast, then mixed with water to create a mash that ferments. Then the mash is pressed to extract the sake. After that, the sake may be filtered and pasteurized, mixed with some alcohol, or aged.

Betsy Andrews is a freelance journalist specializing in food and drink, travel, and the environment and has been writing about wine and spirits for two decades. Her work has appeared in Food & Wine, Eating Well, The Wall Street Journal, SevenFifty Daily, VinePair, Wine Enthusiast, Travel & Leisure, and more.For men in your life, we have a great selection of gift ideas. Our gifts include; cufflinks, key-rings, mugs, whisky glasses and much more. Gift Ideas for Her Sake is built like a beer, but it drinks like a wine,” says Monica Samuels, director of sake and spirits at Vine Connections and a Sake Samurai, a title bestowed on experts bythe Japan Sake Brewers Association. Japan’s rice-based elixiris brewed, and like beer, says Samuels, its texture, structure, and minerality are dependent on the water source—often a pure mountain spring. The freshness of the water begets a fresh drink. Very delicate, floral daiginjo is not meant for heating. You lose all the fragrance that makes it so great that way. But pungent junmai and other sakes that are made from rice that’s been milled less can hold up to the heat and still deliver wonderful flavor. Some less-polished sakes are easier to sip when warm.

For that special lady in your life, we have you covered. Choose from 100's of keepsake gift ideas. Our gifts include; frames and albums, cushions covers, jewellery, candles and compact mirrors. Delivery InformationSake is made using four basic ingredients: rice, which is normally polished to remove the outer layers and expose the starchy interior; koji, a type of mold that grows on rice which aids in fermentation; yeast for fermenting; and water—lots of it. That’s where the beer comparisons stop because largely non-carbonated sake has an alcohol content—and elegance—closer to that of wine. Yet, you can’t treat sake as you would sauvignon blanc. “Most have no tannins, and they’re low in acidity, so classic food pairings don’t work,” says Samuels. “It’s more about harmony: matching textures and layers of umami.” Some styles are dictated by how much the rice used to make it is milled. Others have to do with whether the sake is filtered, has added alcohol, carbonation, etc. Still, others like kimoto sake have to do with the way the yeast starter is prepared. Try a range of bottles, and when you find a sake you like, go deeper into that style.

If you like your drinks fruity and fragrant, daiginjos like the Nanbu Bijin "Southern Beauty" (view it on Minibardelivery.com) will give you what you want. But if you’re more into umami flavors, go for a junmai like Shichida (find it at Tipsysake.com). There are many styles of sake, among them finely crafted, perfumed daiginjo; mushroomy, characterful junmai; milky, sweet nigori; bubbly sparkling sake; and more. How do you choose among sakes? “Price point is an easy start,” says sake sommelier Chizuko Niikawa, founder of the spirits consultancy Sake Discoveries. “In general, expensive sake is made with rice that’s been polished down 50 percent or more.” With the bran, proteins, and fat removed, the sake comes out “lighter-bodied and fragrant.” But if you’re looking for a bolder, earthier flavor, you might try a sake made from rice that’s been more gently milled. Whatever your preference, we recommend Hakkaisan Tokubetsu Junmai for a classic and versatile choice.

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