Takeda - Black Skull Tokubetsu Honjozo Nama Genshu

ABOUT
From the rice capital of Japan comes this exclusive sake made with local Koshikagura and Koshiibuki rice. You’ll get some Ginjo aromas from the S-3 yeast, a derivative of #9 from Kumamoto plus a rich texture and savory because it’s a Muroka Nama Genshu (no charcoal filtration, unpasteurized, undiluted).

SERVING
Enjoy as an aperitif with creamy cow’s milk cheeses, pastas like Carbonara and Primavera or pizza. Serve slightly chilled.

BREWERY
Takeda Shuzo is located in the coastal fishing village of Joetsu. Seizaemon Takeda started brewing in Kamiko Funatsu, a small fishing boat moorage, at the end of the Edo Period (1866). In 1990 Shigenori Takeda was appointed the current director and he is now joined by his son Haruki. They have only two other brewery workers.

https://www.katafune.jp/

Rice: Koshikagura, Koshiibuki

Rice polishing percentage: 60% 

Sake Meter value: -4

Alcohol: 18%

Acidity: 1.5

Amino 1.4

Yeast S-3 

Size: 720ml/ 24.35oz

Ideal Storage: 28F-38F

Selected for Michelin Star Restaurant Nisei's Pairing Sake Event