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  • Emishiki Sensation Tri-Colour Set (3x720ml)
  • Emishiki Sensation Tri-Colour Set (3x720ml)
  • Emishiki Sensation Tri-Colour Set (3x720ml)
  • Emishiki Sensation Tri-Colour Set (3x720ml)
  • Emishiki Sensation Tri-Colour Set (3x720ml)
  • Emishiki Sensation Tri-Colour Set (3x720ml)
  • Emishiki Sensation Tri-Colour Set (3x720ml)
  • Emishiki Sensation Tri-Colour Set (3x720ml)

Emishiki Sensation Tri-Colour Set (3x720ml) 笑四季 センセーション

$190.00

Each color of the Sensation Series expresses a marriage of the unique attributes of an iconic Sake yeast and rice variety with the Kimoto brewing method, all rice are polished to 50%.

It contains the following:

  1. Emishiki Sensation Black (720ml): The Sensation Black displays why the #7 yeast is the most commonly used sake yeast, it's dependable structure and mellow fragrance makes this a great complement to a meal.
  2. Emishiki Sensation Blue (720ml): The Sensation Blue is a fine expression of the #6 yeast discovered by Aramasa of Akita, which produces firm acidity, a wonderfully refreshing Kimoto.
  3. Emishiki Sensation Red (720ml): The Sensation Red expresses the attributes of a non-foaming yeast in brewing using the #601 which expresses a sharpness and even bolder fruity fragrance than the Blue.
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Each color of the Sensation Series expresses a marriage of the unique attributes of an iconic Sake yeast and rice variety with the Kimoto brewing method, all rice are polished to 50%.

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Reviewsレビュー

Test: emishiki-shuzo

Emishiki Shuzo笑四季酒造株式会社

Emishiki roughly translates as the “Laughter of the Four Seasons” & the lively camaraderie among Owner/Toji ,Takeshima-san & the brewery personnel is vividly captured in the 笑四 range of sakes. With just 3 full-time employees, the focus of Emishiki is on re-discovering the romance of Sake Brewing, adopting only the ancient Kimoto method alongside the laborious Funa-Shibori (non-mechanical) pressing method. All rice used across the Emishiki range of sakes are cultivated in Shiga Prefecture, also highly renowned its beautifully marbled & highly prized Omi Wagyu. Using a range of yeast strains, which include kyokai (association), hana kobo isolated from flowers & proprietary strains isolated by the Toji, an eclectic range of aromas & flavour profiles present themselves, albeit playfully in this modern line-up.
Explore Emishiki Shuzojo 笑四季酒造株式会社