Our sake
"Matsunotsukasa" line-up
- Matsunotsukasa Junmai Daiginjo Kuro (Black)
- ABV: 16％
Rice: Yamadanishiki rice grown in the old Tojo area of Hyogo Prefecture※1
Milling ratio: 35％ - Kuro, meaning "Black", is Matsunotsukasa's flagship sake, made with Yamadanishiki rice from the Special A-rated old Tojo area of Hyogo Prefecture, milled to leave just 35％ of the grain.
The apex of a long tradition of ginjo-style brewing※2, this sake is lovingly made with careful processing of raw materials and cultivation of the essential mould koji※3, followed by brewing in small lots to allow fine control of fermentation. The result is a sake that shows the finer side of Matsunotsukasa.
Delicious floral aromas characteristic of ginjo-style brewing and delicate flavours build in layers over a clear base to provide depth and roundness.
We recommend this junmai daiginjo with confidence.
※1 The old Tojo area of Hyogo prefecture is famous as one of the main rice and sake production areas in Japan, and holds a special place in the history of sake making.
※2 Ginjo-style brewing involves a long, slow fermentation at cooler temperatures to develop certain distinctive aromas and flavours.
※3 Koji, Aspergillus oryzae, is a filamentous fungus used to ferment many foods in traditional Japanese cuisine, such as miso, mirin and soy sauce.
