Standing among the best
At Kanda, where seasonality and subtlety are perfected,
this sake stands among the best.
Selected by owner-chef
Hiroyuki Kanda for its quality in retaining
the natural
flavors of rice, the soul of Japanese cuisine and culture,
this Junmai Daiginjo-shu is among the finest
matured sakes.
Sake is currently in an evolutionary
phase;
transitioning from a process of extreme
refinement to maturation.
Immediately following the production
of the sake,
the more polished the rice
the sweeter it becomes,
while the
maturation process removes the
residual sugar.
This transition
from polishing to maturation
has
brought upon the evolution
of a more
sophisticated and modern sake.
The Kanda selected Junmai Daiginjo-shu
is first prepared
with 50% polished rice
and matured
for a year in an ultra-low
temperature environment.
This allows
ample time for the sake to rest
and
ensures that the finished product has a dry,
rich,
and deep flavor.
Every good drink deserves good glassware
Harmony between the sake and the glass plays
a crucial role
in the sake tasting experience.
Owner-chef Hiroyuki Kanda’s glass of choice
is the Kimura Glass.
Traditional sake cups make it difficult
to perceive the subtleties in the acidy
and astringency of the drink.
Drinking from a glass allows for the full depth
of the sake to be enjoyed.
From the rich aromas,
to the sensation on your lips,
and full mouthfeel
a new way to experience sake.
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