Saké Nature Misonotake ⋅ 18% ⋅ 720ml

Founded in 1868, the Takeshige house is today led by the sixteenth generation of the same family. It produces sakės according to the traditional Kimoto production method which is characterized by the use of natural lactic acid when creating the tank foot. Takeshige has never stopped brewing kimoto since its creation, which makes its bacteria of lactic acid unique and gives a singular aroma to its sakes. Several buildings are recorded as material cultural property in Japan. Made with Miyama Nishiki rice, this unpasteurized sake is perfectly stored at room temperature. On the nose, it offers aromas of roqueforts and mushrooms, in the mouth, the cuvée expresses gourmet notes of white chocolate, verbena, speculos, nougatine, praline and caramel. The final broadcasts cedar aromas.