Kanbara Bride of the Fox Junmai Ginjo Sake (300ML)

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    Product Details


    Varietal

    Region

    Producer

    Size
    300ML

    ABV
    16.5%

    Features
    Screw Cap

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    Somm Note

    Winemaker Notes

    This savory sake is inspired by local legends of Niigata's annual fox-bride festival. Local lore tells of mysterious lights that appeared on nearby Mt. Kirin in the distant past, which are claimed to be the lanterns carried in the fox-bride procession. With a 50% polishing rate, this sake could technically qualify as a Junmai Daiginjo, but the savory notes and food pairing versatility identify more with the style expected from Junmai Ginjo.

    Intense aromas of grilled nuts, pistachio, and a hint of white chocolate. Ripe honeydew notes finish crisp with a hint of lingering sweetness.

    One of the best meat pairings in the portfolio. Try with duck, fig-stuffed pork loin, or black cod with miso glaze.

    Kanbara

    Kanbara

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    Kanbara, Japan
    Kanbara  Winery Image
    In 2004, Kaetsu Sake Brewery released a new sake line named Kanbeara. Kanbara is the name of a nearby district that traces its origins back very far in our local history. Kanbara offers two products in the USA-- Bride of the Fox and Wings of Fortune. Both are Junmai Ginjo grade, with the former made with Gohyakumangoku rice and the latter with Yamada Nishiki rice.

    Kaetsu Sake Brewery is located in Tsugawa-machi in Niigata Prefecture, at the juncture of the Agano and Tokonami Rivers, with the Sea of Japan to the immediate west. It is also abundantly blessed with pure water, for the clear mountain streams of the Oku-Aizu and Echigo ranges empty here. During the Edo Period (1600-1868 AD), Tsugawa-machi was already recognized as a key sake-brewing region, and its brewers were granted brewing concessions by the Aizu Han (feudal clan ruling the area) that were almost monopolistic.

    Our brewery was founded in 1880. With cold winters and plenty of clean water and fresh air, the Niigata environment perfectly suits the requirements of rice growing and sake production. Misty mountain weather also suits the creation of folklore, for the nearby mountain of Kirin-zan (Kirin Mountain) is the origin of a nationally famous legend called Kitsune-bi (Fox Lights) and of nationwide festivals that feature the "Fox Bride Procession" (Kitsune no Yome-iri).

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    A notch above Junmai in its milling requirement, by definition Junmai Ginjo requires milling of 40% of the rice grain so that 60% of each grain remains. The categories of saké are established not by rice variety, but by the polishing or milling percentages. Junmai Ginjo is made up solely of water, koji mold, yeast and rice and is brewed without any additon of alcohol. This style goes well with fresh, lightly seasoned dishes such as sashimi, carpaccio or seared oysters.

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    The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

    YNG562642_0 Item# 92027

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