PREFECTURE: Toyama
RICE VARIETIES: Yamada Nishiki, Omachi, Gohyakumangoku.
Polishing rate: 35%
Sake Meter Value: -1.5
Richard Geoffroy, the former Chef de Cave at Champagne Dom Perignon is a huge Sake afficionado, and takes his expertise of Champagne blending into a whole other realm- Sake, by blending different rice varieties and thus making this a singular and sophisticated sake-- one of the few sakes we know of that indulges in this practice. This immediately feels sleek, soft, and transparent on the palate, with notes of lychee, papaya, banana, and mango with a long finish.
RICE VARIETIES: Yamada Nishiki, Omachi, Gohyakumangoku.
Polishing rate: 35%
Sake Meter Value: -1.5
Richard Geoffroy, the former Chef de Cave at Champagne Dom Perignon is a huge Sake afficionado, and takes his expertise of Champagne blending into a whole other realm- Sake, by blending different rice varieties and thus making this a singular and sophisticated sake-- one of the few sakes we know of that indulges in this practice. This immediately feels sleek, soft, and transparent on the palate, with notes of lychee, papaya, banana, and mango with a long finish.
Overall Rating
0 out of 5 Based on 0 Review
