Nobu The Sake is produced exclusively by the Hokusetsu Sake Brewery for the internationally celebrated celebrity chef Nobu Matsuhisa, arguably the most successful Japanese chef in the world. This is Junmai Daiginjo Sake, which means sake of the highest quality. The Daiginjo category is the highest art of sake brewing.
Elegant and fruity, with fresh notes of pear, melon, lychee and peach, this premium sake captivates with its floral taste. Very soft on the palate at the beginning, the sweet fruit gives way to a long and filigree finish at the end. For this premium Junmai Daiginjo sake, the rice is polished particularly strongly before processing in order to obtain the highest possible proportion of the starch concentrated in the rice core. The smaller the degree of polishing, the finer and more aromatic the sake becomes. Two different types of rice are used for Nobu The Sake, each with a degree of polishing of 40 and 45 percent. This sake is produced by the Hokusetsu Sake Brewery, which has been brewing sake since 1872 and has been passing on its traditional expertise from generation to generation. The brewery is located in the southern part of Sado Island, which is known as a renowned rice growing area for sake and also as "Sake Island". The products from Sado Island have an excellent reputation for the quality of sake in Japan and abroad. Sake from the Hokusetsu Brewery is offered exclusively in Nobu restaurants around the world. It is enjoyed by many guests, including many celebrities, in the 32 restaurants in 28 different cities such as New York, Los Angeles, Hong Kong, Melbourne, Tokyo, Mexico, London, Milan and Dubai.
Japanese Junmai Daiginjo Sake
Rice polishing grade: 40% & 45%
Net quantity: 500 ml
Alk.: 15% vol
Dispensed only to persons offull age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin
Nobel, nobler, Nobu: Nobu Matsuhisa, born on 10 March 1949, is an award-winning and internationally acclaimed chef known for his fusion cuisine. He achieved fame by combining traditional Japanese dishes with Peruvian influences.
Nobu learned the sushi craft in Tokyo before he moved to Peru to open a sushi bar. At first he was challenged by the different culture as well as the completely different regional ingredients, but little by little his creativity was awakened. He tried out new dishes and developed the "Nobu-Style", which is highly praised and celebrated today.
Nobu opened his first restaurant under his last name Matsuhisa in 1987 in Beverly Hills. Matsuhisa was an instant success and became a magnet for food lovers and celebrities. It was here, in his first restaurant, that his long-standing friendship and business relationship with actor and director Robert De Niro began. De Niro was eager to open a restaurant in New York City together with Matsuhisa and was able to convince the talented chef to do so. In 1994 the first Nobu Restaurant opened in New York and was an immediate success. Today, there are 32 Nobu Restaurants on five continents, and all of them offer Nobu Sake from the Hokusetsu Shuzo Sake Brewery. In this sense: Kanpai!