Recent Awards



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Momokawa

The heart and soul of the company. Momokawa is our traditional set of Junmai Ginjo sake’s named in honor Momokawa Japan who helped us build our brewery, craft our style and learn the age old mysteries of brewing fine saké.


Four very distinct sake’s make up the Momokawa brand. Beginning with Silver our driest, followed by Diamond, Ruby and rounded out by Pearl our Nigori Genshu (unfiltered and cask strength). Each offers its own flavors, body and rich characteristics true to traditional saké.
Silver
Style: Junmai Ginjo: Made with only rice, water, yeast and koji with the rice milled to 60% of its original size.
Tasting Notes: Aromatic, crisp and dry, mineral and steel notes with hints of green apple and pear. The crisp, briney mineral flavors make Silver an exquisite match for oysters and fish.
Pairing Notes: Wonderful with traditional Japanese cuisine, sushi & sashimi yet is a perfect pair with light fish and chicken dishes, fresh salads and mellow cheese. Imagine pairing with a sushi sampler of unagi, hamachi and maguro with a side of crisp tempura vegetables.
Recent Awards:  

2005   Gold Medal     Oregon State Fair


 2005   Gold Medal     Tasters Guild International Wine Judging
 2005 2nd Place     Sunriver Sunfest
 2004   Silver Medal     L.A. County Fair Wines of the World Competition
 2004   Silver Medal     Oregon State Fair
 2004 Silver Medal     International Eastern Wine Competition
 2004 Gold Medal     Tasters Guild International Wine Judging
 2003 Gold Medal     Tasters Guild International Wine Judging
 2003 Silver Medal     Oregon State Fair Professional Wine Competition
Rice Milled To: 60%
Filtration: Moromi press for first filtration with clarifying finish.
SMV: +7
ALC %: 14.8%
Diamond
Style: Junmai Ginjo: Made with only rice, water, yeast and koji with the rice milled to 60% of its original size.
Tasting Notes: Off-dry with melon and tropical fruit flavors with spice and mineral notes.
Pairing Notes: Simply delicious when paired with scallops and oysters, exceptional with halibut, grilled poultry and herbal salads. A truly intriguing match for dry pasta dishes like penne tossed with feta, parmesan & roasted pine nuts.
Recent Awards:

 2005 Silver Medal     Oregon State Fair


 2005   Best Of Class/Gold Medal   L.A. County Fair Wines of the World Competition
 2005 1st Place     Sunriver Sunfest
 2005   Gold Medal     Tasters Guild International Wine Judging
 2004   Best Of Class/Gold Medal   L.A. County Fair Wines of the World Competition
 2004   Bronze Medal     Oregon State Fair
 2004 Silver Medal     International Eastern Wine Competition
 2004 Gold Medal     Tasters Guild International Wine Judging
 2003   Silver Medal     L.A. County Fair Wines of the World Competition
 2003 Silver Medal     Tasters Guild International Wine Judging
 2003 Silver Medal     Northwest Wine Summit
Rice Milled To: 60%
Filtration: Moromi press for first filtration with clarifying finish.
SMV: +4
ALC %: 14.8%

Ruby
Style: Junmai Ginjo: Made with only rice, water, yeast and koji with the rice milled to 60%.
Tasting Notes: A hint of sweetness offers increased body and a very pleasant mouthfeel that lastes on the palate. Tropical flavors of mango and guava with hints of ripe cantaloupe.
Pairing Notes: Ideal with light and rich fish (Halibut to Tuna), chicken and pork as well as fruit salads and squash. Consider pairings like apple baked pork chops with acorn squash and cranberry chutney, or grilled salmon with chanterelles and a light cream sauce.

Recent Awards:

2005 Silver Medal     Oregon State Fair
 2005   Bronze Medal     L.A. County Fair Wines of the World Competition
 2005 2nd Place     Sunriver Sunfest
 2005   Silver Medal      Tasters Guild International Wine Judging
 2004   Silver Medal     L.A. County Fair Wines of the World Competition
 2004   Bronze Medal     Oregon State Fair Professional Wine Competition
 2004 Silver Medal     International Eastern Wine Competition
 2004 Gold Medal     Tasters Guild International Wine Judging
 2003 Gold Medal     Tasters Guild International Wine Judging
Rice Milled To: 60%
Filtration: Moromi press for first filtration with clarifying finish.
SMV: 0
ALC %: 15.5%

Pearl
Style: Junmai Ginjo Nigori Genshu: Made with only rice, water, yeast & koji with the rice milled to 60%, it is cask strength and roughly filtered.
Tasting Notes: This old style, roughly filtered saké is an amazing experience. Pearl offers notes of vanilla and pineapple with banana, coconut and anise rounding out a creamy body.
Pairing Notes: Balances spicy dishes like Thai and Latin yet is a perfect match for rich chocolate deserts, fresh raspberries and strawberries. Enjoy with steak, barbecue and hearty dishes. Pull together an evening with spicy barbecue, crisp grilled vegetables, wild rice and a layered chocolate cake with raspberry sauce drizzled liberally. Or simply enjoy Pearl on its own.
Recent Awards:

 2005 Gold Medal     Oregon State Fair


 2005   Silver Medal     L.A. County Fair Wines of the World Competition
 2005   Gold Medal     Tasters Guild International Wine Judging
 2004   Silver Medal      L.A. County Fair Wines of the World Competition
 2004   Bronze Medal     Oregon State Fair
 2004 Double Gold Medal    International Eastern Wine Competition
 2004 Gold Medal     Tasters Guild International Wine Judging
 2003   Silver Medal     L.A. County Fair Wines of the World Competition
 2003 Double Gold Medal    Tasters Guild International Wine Judging
 2003 Silver Medal     Tasters Guild  Wine Lovers Competition
Rice Milled To: 60%
Filtration: Coarse mesh filtration to remove heavier particles and to allow finer elements of moromi to remain for added flavor & character.
SMV: -12
ALC %: 18.5%

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