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Sawaya-Matsumoto SHUHARI Omachi(Kyoto)
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Specially designated name | Junmai-Ginjo-shu |
|---|---|---|
| Type | ||
| Material Rice | Omachi | |
| Polishing ratio | 55% | |
| Alcohol | 15度 | |
| Sake meter value | ||
| Acid Level | ||
| Amino Level | ||
| Rich / Light | ||
| Dry / Sweet | ||
| Taste Type |
| Specially designated name | Junmai-Ginjo-shu |
|---|---|
| Type | |
| Material Rice | Omachi |
| Polishing ratio | 55% |
| Alcohol | 15度 |
| Sake meter value | |
| Acid Level | |
| Amino Level | |
| Rich / Light | |
| Dry / Sweet | |
| Taste Type |
| Brewed by | Matsumoto Sake Brewing Co.,Ltd. |
|---|---|
| Production | Kyoto |
| Brewing Method | |
| Sake Yeast | |
| Recommended temperature |
Product Description
Sake Search Review
Sawaya Matsumoto’s producer, Matsumoto Sake Brewing Co., Ltd., which is located at Fushimi in Kyoto, is a long-established sake brewery specializing in Japanese sake since its foundation in 1971.
They have produced many award-winning sakes. One of those, “Sawaya Matsumoto Shuhari Yamadanishiki” is a gold prize winner in the category of Junmai-shu (sake made only from rice, koji, and water) at the “SAKE COMPETITION 2018.” Also, “Sawaya Matsumoto Kocon” was introduced in a free newspaper, Nikkei Magazine Style, in October 2017. The Kyoto locals’ long-time favorite, Sawaya Matsumoto takes pride in the significant number of admirers all over Japan.
The growing popularity is partially down to their tireless evolution for meeting consumers’ demands over time.
Some of the sake bottles have an ID attached-label which enables people to see the rice field growing the main ingredient for Sawaya Matsumoto. They created the label, hoping to draw the young generation to their doorsteps.
[Taste]Shuhari Omachi is made with the rice grown in Okayama prefecture.
According to my experience, when putting my lips to the sake glass, I felt a subtle bubbly feeling near my nose. Dry but well-balanced sweetness and umami satisfy your palate.
This sparkling sake has a delicate texture, rich flavor, and mild acidity with a refreshing finish.
I had the impression that the taste became rounder and softer several days after opening the bottle. It was manly shortly after opening, but later on, it turned into a career woman.
[Food Pairing]“Katsuo no tataki (lightly roasted bonito)”
I enjoyed Katsuo no tataki with a special sauce (weaker flavor than soy sauce) with a relish of grated ginger. The rich taste coming from the freshly opened bottle accompanies well the roasted aroma of the dish. With the ginger, the sauce matches the acidity of the sake, which worked up my appetite.
“Mentaiko (spicy cod roe)”
Mentaiko and Tarako (cod roe) leave the aroma of the sea at the back of my nose. When paired with sake, a fantastic rice aroma lingers on the palate. This sparkling sake gives you a bright, refreshing finish with an ocean aroma — the sweetness of rice softens the spiciness in Mentaiko.
“Wafu Hamburger (Japanese style hamburger steak) ”
The burger is served with toppings of grated Japanese radish, perilla, grated ginger and Japanese Nametake mushrooms. The rich flavor of the sake goes with the savouriness of the meat. The sweetness in the sake accompanies the mushrooms. The dry character goes with the refreshing taste in the grated radish and ginger. The sparkling texture matches with the fresh taste of the perilla. Surely, you will enjoy every dimension of the dish with the sake!
