• Matsuoka Jozo Mikadomatsu Ginjo Sake, 10-Year Aged, 1.8L
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Description of Matsuoka Jozo Mikadomatsu Ginjo Sake, 10-Year Aged, 1.8L

Mikadomatsu Ginjo 10-Year Aged Sake Extremely hojun (full-bodies), thick and intricate aroma! It is a great harmony of caramel, almond, ginger and cream, which have been produced over the course of ten years. The thick flavor fills your mouth right after tasting it, then, sweetness, sourness and bitterness appears with a subtly sweet aftertaste. You can never stop drinking this sake! The brewers at Matsuoka Shuzo describe this sake that it is comparatively easy to drink as long-aged sake. Great for all types of consumers: from sake beginners through sake connoisseurs. Please note that this sake is very selective for matching meals; the beat matching meals are ones using oil more than regular foods, with thick taste, or unique flavors: for example, grilled eel, braised pork, blue cheese, Chinese-style stir-fry containing green peppers, and sponge cake.

Production area: Ogawa Town, Hiki District, Saitama Prefecture Characteristics of production area: It comes and goes from Edo to Chichibu through Kawagoe passing through the town in the East and West, and in the old days, Rokusai city was the commercial center of the area, for example, because of its geographical advantage. Ogawamachi, where the sake brewery is located, has long been known as a "suitable place for sake brewing" and is famous as a place where high quality water can be collected. The water used for the preparation of "Mikadomatsu" is filtered in the Chichibu mountains, where natural limestones are formed by uplift of the sea due to crustal deformation, and flows underground in Ogawamachi as an underwater water. Taste: It features a beautiful taste and a mature aroma like whiskey. Manufacturer's history: The family home of Matsuoka Yuemon, who was born in Anesaki, Kubiki County, Echigo, is related to sake brewing, Yuemon founded the business witn an eye on the bustle of Ogawamachi. The company name at the time of its establishment was "Osaka-ya", it was sold with the sake inscription "Matsuzakari" but in the Showa period, "Mikadomatsu" became the representative brand. Brewery name: Matsuoka Brewing Features: The hardness of the preparation water is high and the mineral is rich, and it is fermented more slowly than usual in a low-temperature fermentation tank using hard water, resulting in a unique mellow, easy-to-drink sake, and it is reputed as a good quality sake from the time of its establishment. The tank has a double structure, and it has a mechanism where the cold water rotates on the outside. The fermentation is controlled by this mechanism. "Mikadomatsu Ginjo 10 Years Aged Sake" uses a rare sake brewing rice that has been passed down from the Edo period. We use "Miyako" produced in Hyogo Prefecture for koji, and "Asahi" produced in Okayama Prefecture for sake rice. Food suitable for this sake: Affogato with steak or vanilla ice

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