Matsunotsukasa Junmai Daiginjo Ryuo Kayocho

Category:
 
Sake
Sub-Category:  
 
Sake
Producer:
 
Matsunotsukasa
Label Name:
 
Junmai Daiginjo Ryuo Kayocho
Country:
 
Japan
Region:
 
Ryuou (Kayochou), Shiga Prefecture
Volume:
 
720ml
ABV:
 
16%
Grape(s):
 
Yamada Nishiki
Acidity:
 
3
Sweetness:
 
2
Body:
 
4
Length:
 
3
Aroma Intensity:
 
4
Best Temperature:
 
10-12°C

Awards/Ratings
Matsuse (Matsunotsukasa) has historic recognition including IWC Junmai Ginjo/Junmai Daiginjo Trophy (2007) and multiple national tasting prizes (source: Matsunotsukasa official site; product info: Matsunotsukasa Blue/Kayochou pages

Tasting Note
Aromatic Junmai Daiginjo: pear, melon and soft floral notes with pronounced rice-derived umami, rounded creamy texture and a dense, slightly weighty palate; clean, medium-long finish.

Food Pairing
Japanese: sashimi, nigiri, tempura, grilled scallops, miso-glazed fish, light yakitori. Western: oysters, ceviche, seared tuna, roasted chicken, mushroom risotto, creamy pasta, soft goat cheese.

Production Method
Junmai Daiginjo brewed from Yamada Nishiki polished to 50%; small-batch ginjo-style fermentation emphasising rice texture and umami; brewed to express terroir of Kayochou fields.

Vineyard Info
Matsuse Sake Brewery (Matsunotsukasa), founded 1860 in Ryuou, Shiga; family-run brewery focused on contract-grown Yamada Nishiki and terroir-driven sake production.