Red Flower Sake is a type of sake called Tokubetsu Junmai, which means “special pure rice” in Japanese. This designation indicates that it is made using only rice, water, and koji (a type of mold used in fermentation), without any added alcohol or additives. The term “Tokubetsu” emphasizes that this sake is crafted with extra care and attention to detail, creating a unique and exceptional product.
One of the distinguishing factors of Red Flower Sake is the use of a special blend of sake rices. Sake rice is different from regular table rice, as it is specifically cultivated for the purpose of making sake. The choice of rice variety greatly affects the flavor and aroma profile of the final product. The specific blend used in Red Flower Sake is carefully selected to create a smooth and subtle taste experience.
Additionally, Red Flower Sake is made with ultra-purified water. Water plays a crucial role in sake production, as it not only serves as the main ingredient but also has a significant impact on the final taste and quality. The use of ultra-purified water ensures that any impurities or unwanted flavors are minimized, resulting in a clean and refreshing sake.
The combination of the special sake rice blend and the ultra-purified water results in a sake that is exceptionally smooth and drinkable. The flavors are well-balanced, with a delicate and refined character. The aroma is also subtle, allowing the nuances of the sake to shine through.
As a sommelier and brewer, I have had the pleasure of tasting Red Flower Sake firsthand. Its smoothness and drinkability make it a versatile sake that can be enjoyed on its own or paired with a wide range of foods. The subtle flavors and aromas make it a great choice for those who are new to sake and want to explore its complexities without being overwhelmed.
Red Flower Sake is a Tokubetsu Junmai made with a special blend of sake rices and ultra-purified water. Its smooth and subtle characteristics make it a superbly drinkable sake that can be enjoyed in various settings.