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SHISO KAGURA RED 360ML
Japanese shiso
Kagura Red Shiso is a sake-based liqueur made from red shiso grown in Kyoto. The initial aroma is vegetal and fragrant. In addition to shiso, it evokes basil, damp woodland moss, and plum. The attack is fresh and tangy. The red shiso aroma reappears with a hint of black pepper, fresh and cooked basil, and rosemary. It is slightly vegetal and sweet at the same time, but the sweetness is well-balanced: it is not syrupy. The finish maintains the same aroma with a touch of prune at the very end.
This liqueur is produced by the prestigious Matsui House, located in the heart of Kyoto and steeped in three centuries of history. Matsui House is the official supplier to several prestigious temples and shrines in the former imperial capital of Japan, such as Ginkaku-ji ("Silver Pavilion"), Kinkaku-ji ("Golden Pavilion"), Kifune-jinja, and others.
- Aromas
Shiso, basil, moss, black pepper, rosemary, prune - Pairings
Aperitif, dessert, as a topping for fresh fruit or ice cream, cocktail - Serving suggestion
In a wine glass, very chilled - Storage
Unopened: one to two years in a cellar. Opened: one to two months in the refrigerator - Alcohol content: 10%
- Serving temperature: chilled (8°C)
About the Producer
Founded in 1726, Matsui Brewery is the oldest brewery located in downtown Kyoto and the only one to brew sake using water from the same source as Kyoto Palace. Blessed with this pure water, the area where Matsui Brewery is located is ideal for brewing sake, tofu, and textile dyes. Furthermore, it is renowned as the official supplier of sake to Kinkaku-ji (Golden Pavilion), Ginkaku-ji (Silver Pavilion), and other temples.
Matsui Brewery sakes are celebrated for their artisanal craftsmanship. Located in the heart of Kyoto, the brewery went through a difficult period, ceasing production in the late 1980s. In 2009, production resumed at the same location with new, modern equipment. Every step of the brewing process, starting with washing the rice, is done by hand. To guarantee the optimal quality of their sakes, Matsui Brewery has introduced new materials for temperature control and hygiene. Furthermore, they use solar energy for approximately 60% of their electricity, thus contributing to environmental preservation.
New
Japanese shiso
classé dans : Japanese alcohols
Kagura Red Shiso is a sake-based liqueur made from red shiso grown in Kyoto. The initial aroma is vegetal and fragrant. In addition to shiso, it evokes basil, damp woodland moss, and plum. The attack is fresh and tangy. The red shiso aroma reappears with a hint of black pepper, fresh and cooked basil, and rosemary. It is slightly vegetal and sweet at the same time, but the sweetness is well-balanced: it is not syrupy. The finish maintains the same aroma with a touch of prune at the very end.
This liqueur is produced by the prestigious Matsui House, located in the heart of Kyoto and steeped in three centuries of history. Matsui House is the official supplier to several prestigious temples and shrines in the former imperial capital of Japan, such as Ginkaku-ji ("Silver Pavilion"), Kinkaku-ji ("Golden Pavilion"), Kifune-jinja, and others.
- Aromas
Shiso, basil, moss, black pepper, rosemary, prune - Pairings
Aperitif, dessert, as a topping for fresh fruit or ice cream, cocktail - Serving suggestion
In a wine glass, very chilled - Storage
Unopened: one to two years in a cellar. Opened: one to two months in the refrigerator - Alcohol content: 10%
- Serving temperature: chilled (8°C)
About the Producer
Founded in 1726, Matsui Brewery is the oldest brewery located in downtown Kyoto and the only one to brew sake using water from the same source as Kyoto Palace. Blessed with this pure water, the area where Matsui Brewery is located is ideal for brewing sake, tofu, and textile dyes. Furthermore, it is renowned as the official supplier of sake to Kinkaku-ji (Golden Pavilion), Ginkaku-ji (Silver Pavilion), and other temples.
Matsui Brewery sakes are celebrated for their artisanal craftsmanship. Located in the heart of Kyoto, the brewery went through a difficult period, ceasing production in the late 1980s. In 2009, production resumed at the same location with new, modern equipment. Every step of the brewing process, starting with washing the rice, is done by hand. To guarantee the optimal quality of their sakes, Matsui Brewery has introduced new materials for temperature control and hygiene. Furthermore, they use solar energy for approximately 60% of their electricity, thus contributing to environmental preservation.
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LEARN MORE ABOUT
The origin of sake can be traced back to a fermented rice-based drink brought from Japan to China in the third century BC. Since then it has evolved into a unique and sophisticated alcoholic beverage of significant cultural significance to Japanese people.
Although sake is brewed only from rice, it offers a wide variety of tastes like wine. There are believed to be over 2,700 breweries across Japan and each brewery uses different rice, koji mold (yeast), and water (spring water or filtered water) to brew sake in a different way. unique brewing process for each of them. There are also differences in each sake-making region in Japan, adding more complexity to the sake world. To better appreciate it, you should know that it is divided into four main categories: DAIGINJO, GINJO, JUNMAI and HONJOZO.
DAIGINJO
Considered the excellence of Japanese sake, daiginjo has a subtle and fruity taste that is very light and fragrant. It is brewed with rice in which each grain has been polished to 50-65% and the various brewing processes are carried out with great care and attention. Serve chilled or at room temperature.
GINJO
Ginjo is a sake brewed with rice, the grains of which have been polished to 40-50%. Like daiginjo, the flavor of ginjo is light, fragrant, and even complex. Serve chilled or at room temperature.
JUNMAI
Brewed only with rice, filtered water, and koji mold, junmai sake generally has a full, slightly sour flavor. It goes well with a wide variety of foods. Serve hot or at room temperature.
HONJOZO
Honjozo is brewed with rice, filtered water, koji mold and yeast. The grain of rice is polished to more than 30%. A small amount of alcohol is added to the final fermentation process. Dry and sweet, usually lighter and more fragrant than Junmai sake. Serve warm or at room temperature.
Sake isn't just meant to be drunk; it is meant to be savored. It is served in restaurants, bars and lounges in square wooden containers called masu or in small glasses. Drinking sake in wine glasses is a good idea to appreciate all of its color, aroma and flavor. Sake is often served with meals. Depending on its color, bouquet and aroma, it emphasizes the flavor of fish and meat. Sake can be served with hot dishes and with snacks such as rice cakes or gingko seeds.
Sake scale
The categories Daiginjo, Ginjo, Junmai, Honjozo represent top quality sakes. The rest are classified as "normal sake" (Futsu Shu), but there is also a lot of good sake found in futsu shu. In addition, there are other varieties such as Nigori, Nama, and Ume Shu. Nigori sake is unfiltered, subtly sweet and has a white, wadded texture. Nama is raw, unpasteurized sake and has a fresh, light flavor. Ume shu is a sweet plum wine served as an aperitif or wine accompanying desserts. In the sake business, its taste, dry or sweet, is determined by the sake measurement value (Nihonshu Do).
Sake measurement value
Like wines, a sake can be defined in basic characteristics either dry or sweet. In Japan, the Nihonshudo, or sake measurement value, is often used to determine whether a sake is dry, sweet, or in between, by measuring the residual amount of sugar and alcohol it contains. In this measurement, water has a value of 0, and a sake with a measurement value of 0 should taste neutral, neither dry nor sweet. As shown in the figure below, a positive value means less residual sugar and therefore drier sake. Likewise, a negative value indicates sweeter sake.
The best sake tasting temperature
There are 3 ways to serve sake; hot, at room temperature or cool. Sake can be heated in different ways. The most common is the professional sake heater which is used in many Japanese restaurants. Another way to heat sake is to place it in the microwave for 20 to 30 seconds, but the ideal method is to use a double boiler until the sake is at the temperature you want. Most quality sakes are consumed at room temperature or cool like white wine.
How to store sake?
Sake is a delicate alcoholic drink. It is extremely sensitive to light and heat and should be handled like wine. Place the sake in a cool, dry, dark place so that its delicate balance is not affected by direct sunlight.