Alakey Soju (720ML)

Junmai from Japan
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    Alakey Soju (720ML) Front Label
    Alakey Soju (720ML) Front Label

    Product Details


    Varietal

    Region

    Producer

    Size
    720ML

    ABV
    24%

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    Somm Note

    Winemaker Notes

    Clear appearance. Aromas of fermenting Asian pear, grape must, tape, and powdered milk aromas and flavors with a soft, supple dryish medium body and a dusty potato skin, wax paper, and delicate peppery spice accented finish. A rather enigmatic soju.
    Alakey

    Alakey

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    Alakey, Japan
    Alakey Winery Image
    Yaegaki, producer of Alakey, was named after the famous classic poem compiled in Kojiki (Record of Ancient Matters), has progressed steadily since its foundation in 1666 by constantly developing new technologies and traditions in sake.

    There is no harshness or roughness to Alakey, as you may find in other distilled spirits. With its subtle fragrance and clean taste, this soju can be enjoyed in a variety of ways: warm, cold, on the rocks, or mixed with cocktails.

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    Since the categories of saké are established not by rice variety, but by their polishing or milling percentages, the saké with the lowest milling requirement, at no less than 30% milled, is simply called Junmai. This means that so that 70% of each rice grain remains. It is solely made of water, koji mold, yeast and rice. Junmai is also brewed in the absence of added alcohol. Some brewers, in search of other flavors, aromas and textures, will add a small amount of distilled alcohol during the brewing process. But the alcohol in any saké labeled Junmai will come purely from fermentation. Pair Junmai with rich flavors and heavily seasoned dishes like pork belly, teriyaki, smoked salmon and furikake.

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    The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

    CWL203636_0 Item# 138107

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