Category: Junmai Ginjo Ingredients: water, rice, koji-rice Rice: Yamada Nishiki Rice polishing ratio: 50% pol. Style: aromatic & expressive, medium dry Drink recommandation: chilled (10-15°C) Food suggestion: Sashimi, Nigiri. Sushi, Tataki Alcohol: 16% vol. Size: 720ml This elegant sake features a gentle, clean nose and smooth drinkability, with flavor that expands into a soft and subtle fullness. It has a superb balance of slightly dry and mild acid tastes. IWC Champion Sake 2019.
Category: Craft Spirit Ingredients: rice koji, sansho, sweet potato Koji type: black koji Destillation: pot still, atmospheric Ageing: 1 year in tank Drink recommendation: cocktail, straight Alcohol: 40% vol. Origin: Kagoshima, Japan
The striking taste of spicy Sansho (Japanese mountain pepper) and the mild aroma of citrus make you feel as if you were breathing in the woods. Sansho has been cultivated without pesticides. Straight or in cocktails.
Category: Junmai, Low Alcohol, Sparkling Ingredients: water, rice, koji-rice Rice: Lokaler Reis Rice polishing ratio: 65% pol. Style: light & fresh, sweet Drink recommandation: chilled(7-9°C) Food suggestion: Brillat-savarin, pannacotta, grilled scampi with seasalt, caprese, as aperitif Alcohol: 7% vol. Size: 300ml Prefecture: Hyogo A lively combination of sweet and fresh flavours with fine sparkles from bottle fermentation. Fine sweetness and fruitiness. Aroma of lychee, peach and rose. Low alcohol content and mild acidity. Excellent as aperitif and as pairing with creamy cheese or fruits.
Category: Junmai Daiginjo Ingredients: water, rice, koji-rice Rice: Yamada Nishiki Rice polishing ratio: 50% pol. Style: aromatic & expressive, medium dry Drink recommandation: chilled (10-15°C) Food suggestion: Oysters, mussels, Sashimi. BBQ, beef roast, teriyaki-chicken Alcohol: 15% vol. Size: 720ml Prefecture: Fukuoka Mellow flavours of strawberries and steamed rice. Fine acidity and delicate umami on the palate. Remarkably juicy and rich texture with a long finish. A very rare sake brewed with black Koji.
Category: Junmai Ginjo Ingredients: water, rice, koji-rice Rice: Yamada Nishiki Rice polishing ratio: 60% pol. Style: fruity & mellow, medium dry Drink recommandation: chilled (10-15°C) Food suggestion: Beef-Carpaccio, Wagyu-Beef tartar with Caviar, Rib Eye Steak. Alcohol: 15% vol. Size: 300ml, 720ml, 1800ml Prefecture: Hyogo A perfectly-balanced sake from Nada, a traditional sake district of Kobe City. Fruity aromas reminding of melon, figs and anis. Dry style with fine umami and crisp finish. Excellent pairing not only with Kobe beef.
Our team is looking forward to welcome you at our tasting stand during ProWein 2020. You find us in Hall 9 Stand A 58 Together with the Sake brewers and makers of Amabuki, Fukuju, Dewazakura, Imayo Tsukasa, Kastsuyama, Toko and Urakasumi. If you like to book an appointment with us, please feel free to send us an email at: firstname.lastname@example.org We are looking forward to your visit. UENO GOURMET Workshops - Prowein 2020 timetable t.b.d. JAPANESE CRAFT SPIRITS with Yuzu, Sansho and Matcha 15.03.2020, 13:00 Unique flavors from the Far East are captured in fine distillates based on sweet potatoes. The distillery AKAYANE demonstrates its philosophy with 7 spirits. Try the variety of Japanese botanicals! SAKE - Top Sommeliers Favourite 16.03.2020, 12:00 Nina Mann, Gault Millau's Sommelier of the Year 2020, presents premium sake, combined with three-starred Christian Bau's cuisine. Tipps for selecting and pairing sake will be revealed. SAKE-PAIRING with Foie Gras, cheese & dessert 17.03.2020, 12:00 Sake has become a compelling addition to the wine-pairing menu, due to his fruitiness, sweetness & UMAMI. Yoshiko Ueno-Müller will show you some of her personal favorites from www.sake-pairing.de
Since 2005 UENO GOURMET is a leading supplier of premium sake in Europe, with companies in Germany, the United Kingdom and Switzerland. We are experts for sake, shochu, Japanese craft spirits and Japanese liqueur. Out of 1300 family owned-breweries in Japan, we have selected 30 of the most renowned as suppliers. We ensure the best care is taken during the whole import process to keep the quality of our products. Most of our imports are directly supplied to top chefs and some of the best sommeliers in Europe. Led by sake master Yoshiko Ueno-Müller, our sake experts also provide sake trainings.