Yasakaturu Egao Hyakuyaku Junmai Daiginjo 笑顔百薬 純米大吟醸

Yasakaturu

$370.00 Sale price

Both this and Matsuri Kurabu in the Kurabu line from Yasakaturu use Matsuri Hare rice. Matsuri Kurabu is a yamahai (that is, in the production process, the step where rice and koji (sake mould) is pureed together with a wooden pole is omitted) which means that it is more tangy, bolder and richer in taste. Egao Hyakuyaku in comparison is a smoother, more elegant and subtle sake. It is suitable for experienced drinkers that would appreciate its delicacy and liveliness.

Tasting Notes:
The nose of this sake consists of a mix of ripe and raw melons and the crisp freshness of lilies. It has a smooth texture. The palate begins with a very small hint of sweetness and acidity and ends with a spiced, savory taste. 
This sake is excellent with:
  • Suiyaki/Paella/Fried Rice
  • Stir-Fried Dishes
  • Yakitori/Grilled Meats
Rice

Matsuri Hare (祭り晴)

Milling Rate 50%
Density Scale/ Nihonshu Do n/a
Alcohol Content 15%
Dryness Sweet
Area

Kyoto (京都府

Temperature

5°C to 10°C

 

Size
Regular price $370.00

Both this and Matsuri Kurabu in the Kurabu line from Yasakaturu use Matsuri Hare rice. Matsuri Kurabu is a yamahai (that is, in the production process, the step where rice and koji (sake mould) is pureed together with a wooden pole is omitted) which means that it is more tangy, bolder and richer in taste. Egao Hyakuyaku in comparison is a smoother, more elegant and subtle sake. It is suitable for experienced drinkers that would appreciate its delicacy and liveliness.

Tasting Notes:
The nose of this sake consists of a mix of ripe and raw melons and the crisp freshness of lilies. It has a smooth texture. The palate begins with a very small hint of sweetness and acidity and ends with a spiced, savory taste. 
This sake is excellent with:
  • Suiyaki/Paella/Fried Rice
  • Stir-Fried Dishes
  • Yakitori/Grilled Meats
Rice

Matsuri Hare (祭り晴)

Milling Rate 50%
Density Scale/ Nihonshu Do n/a
Alcohol Content 15%
Dryness Sweet
Area

Kyoto (京都府

Temperature

5°C to 10°C