A first in the world of sake, this inaugural blend “crafted for food” by Chartier awakens the taste buds with a unique natural fresh acidity reminiscent of the elegance and verticality of the best white wines of the world.
Blending is a technique adopted by François Chartier, based on his aromatic science and tasting knowledge, which allows him to blend the best with the best, as one does with great wines, champagne, whisky, etc. Using 11 different types of sake of different types of rice, as well as different polishing ratios, shubo methods, fermentation temperatures, and inert tank ageing times, in order to achieve unique and individualised sakes. There is no recipe or formula; every year is different.
Notes of stone fruits as well as fresh basil, on an aniseed background. Sexy, round and soft, creamy, round and dense. Reminds drinkers of new world Chardonnay.
Blending is a technique adopted by François Chartier, based on his aromatic science and tasting knowledge, which allows him to blend the best with the best, as one does with great wines, champagne, whisky, etc. Using 11 different types of sake of different types of rice, as well as different polishing ratios, shubo methods, fermentation temperatures, and inert tank ageing times, in order to achieve unique and individualised sakes. There is no recipe or formula; every year is different.
Notes of stone fruits as well as fresh basil, on an aniseed background. Sexy, round and soft, creamy, round and dense. Reminds drinkers of new world Chardonnay.
Suggestions
Recipes with a creamy, even exotic texture, just as you would normally do with rich, creamy dishes for chardonnay-style wines, while also exploring Asian-style dishes based on coconut, mango, pineapple, or cilantro.
Alcohol content
16,4%
Serve Temperature
10*C
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