Tsushimaya Gaiden der Vater Rhein Perlwein (津島屋外伝 特別純米酒 der Vater Rhein Perlwein)

Miyozakura Jozo is an affectionate brewery founded in 1893, brewing sake in Minokamo, Gifu Prefecture. The 'Gaiden' (side story) series, derived from their flagship brand 'Tsushimaya,' embodies innovative attempts that break conventional molds. Inspired by the beautiful scenery of the nearby Kiso River gorge, which resembles Germany's Rhine River and is affectionately called the "Japan Rhine," this masterpiece is brewed using 'German white wine yeast' instead of traditional sake yeast. 'Perlwein' is German for lightly sparkling wine, and through in-bottle secondary fermentation, it captures natural, delicate bubbles along with a faint, milky cloudiness (Usunigori), much like champagne. According to global enthusiasts and sommeliers, the charm of this sake begins with the delicate rising bubbles and the bright aromas of fresh muscat and green apple that pleasantly rise when poured. Upon taking a sip, the dense carbonation provided by the in-bottle secondary fermentation elegantly awakens the tip of the tongue, and the juicy, refreshing fruity sweetness characteristic of white wine blooms over an approachable, light 11% ABV. The distinct, crisp acidity created by the white wine yeast neatly embraces the texture of the Usunigori that might otherwise feel too sweet, refreshingly cleansing the palate. With a lightness reminiscent of a well-crafted Moscato d'Asti or Sekt, it is an absolutely lovely sparkling sake that even those unfamiliar with sake can joyfully enjoy.

Here are food pairings that complement Tsushimaya Gaiden der Vater Rhein Perlwein Tokubetsu Junmai. Highlighting its delicate carbonation and refreshing flavors, I recommend the following two pairings. 1. White Fish Carpaccio with Citrus Dressing: The refreshing, crisp acidity created by the white wine yeast affectionately enhances the delicate flavors of seafood without overpowering them, while the light 11% ABV and clean finish maintain a pleasant crispness throughout the meal. 2. Prosciutto and Melon: The combination of salty prosciutto and sweet melon pairs perfectly with the sake's refreshing acidity. The saltiness of the prosciutto highlights the sake's sweetness, and the sweetness of the melon harmonizes with the sake's fruit aroma. In particular, the sake's light carbonation cleanses the palate, finishing the rich fatty taste of the prosciutto neatly and refreshingly.