Munemasa Junmai Ginjo -15 (宗政 純米吟醸 -15)

Munemasa Junmai Ginjo -15 is a signature Junmai Ginjo sake crafted by Munemasa Shuzo, located in Arita, Saga Prefecture, specifically designed to target 'Cho-Amakuchi' (extreme sweetness). After polishing the brewing rice down to 55%, a high ester-producing yeast unique to the brewery is utilized to technically realize flamboyant aromatics and extreme sweetness. The most critical sensory indicator of this product is its overwhelming Sake Meter Value of minus 15 (-15). When poured, a highly intense ester aroma reminiscent of ripe melon and apple is released linearly. Upon tasting, the distinct and dense sweetness of minus 15 heavily coats the tongue, but soon, a pronounced acidity of 1.6 and an amino acid level of 1.6 strongly bind with the sweetness to provide structural balance, preventing the palate from cloying. It features a generally viscous and smooth texture, demonstrating a clear narrative arc that begins with deep fruity sweetness and is organized by appropriate acidity.

1. Kaiseki Cuisine: The subtle sweetness and rich rice umami of Munemasa Junmai Ginjo 15 pairs excellently with Kaiseki, a traditional Japanese multi-course meal. It is particularly harmonious with white fish sashimi or clear soups made with a delicate dashi, where the sake's soft texture and refined flavors enhance the dish's elegance. 2. Grilled Scallops: The pronounced ester bouquet (melon, apple) and overwhelming sweetness of minus 15 and the amino acid level of 1.6 of Munemasa Junmai Ginjo 15 create a dramatic 'sweet and salty' synergy with the strong saltiness and pungent aroma of the blue cheese.