Fukumitsuya Junmai sake, vintage 1999

To benefit from the koshu categorization, sake must be matured for at least 3 years causing an evolution of the robe from pale to golden yellow or amber color and taste notes reminiscent of Madeira wine, sherry, with touches of honey, even caramel, vanilla, dried fruit, hay, etc.
Maillard reactions between the sugars and amino acids naturally present in sake explain this evolution throughout maturing.
This Fukumitsuya Junmai sake, matured in the cellar since 1999, presents a balance between sour and sweet tastes, with notes reminiscent of a good apricot jam.
The bright caramel aroma due to the long maturing process fills your senses and the slight spicy aftertaste can be enjoyed along the way.

Our perfect pairings : roast rack of lamb, duck breast, venison, acorn-fed iberico ham, flambéed banana, chocolate tart, apple baked in butter, blue cheeses, terrines and escalopes of foie gras ...