The Uonuma Noujun is aged in stainless steel tanks at 23-32°F for two years. The brewers at Shirataki use rice that has only been polished to 80%, so this sake is robust, acidic and savory from the start. To smooth out those powerful flavors, the brewers found that two years was the ideal amount of time for the sake to settle down and develop lingering mushroomy, buttery flavors. Enjoy at room temperature or warm with grilled meats or lamb stew.
G74 is the yeast used to brew this sake. G74 was discovered in Niigata in 1991, and has since been used in the fermentation of Santol wine making in Southeast Asia. Sake makers use this yeast for creating bold sakes with high acidity that can be aged. Uonuma Noujun is indeed bold, juicy, and savory, with an intoxicating aroma of buttered bread, vanilla, and plum jam.
- Seimaibuai: Yamada Nishiki, Koshi Ibuki 80%, SMV: +2, Acidity 2.1
- Brewed in Niigata, Japan by Shirataki Brewery
- 24 fl oz (720ml)
- 16-17% ALC/VOL