Exploring the realm of possibilities, a sake made with wine yeast from France: “Hououbiden WINE CELL Junmai Ginjo”.
Many sake brewers have tried using wine yeast, instead of sake yeast, in the process of sake-brewing since a few years ago. They even put a lot of effort in packaging designs to make the bottles as exquisite as luxurious wine. Pouring such wine into a cold wine glass, you can even enjoy the change in flavour while the sake slowly turns into room temperature, as to experience the unique character of each different sake. They also open up unlimited possibilities in sake pairing with French and Italian cuisines. For those who don’t usually drink Japanese sake, this is the perfect door for new possibilities.
Kobayashi Brewery has started using wine yeast in sake making for 20 years. In order to let more people experiencing the versatility of sake, they created “Hou Ou Bi Den WINE CELL Junmai Ginjo” (鳳凰美田 WINE CELL 純米吟醸) using a wine yeast they got from a winery in France. The wine yeast gives the sake an elegant fruity scent and the right amount of acidity. The 55% polished Yamada Nishiki from Hyogo Nishiwaki region is also just right to maintain the cool and freshness of sake. The bottle label is also really well thought out. It does not come off easily when stored in wine coolers, keeping the whole bottle in the best condition.
Name of sake: Hou Ou Bi Den WINE CELL Junmai Ginjo