The Story
Named for the iconic entrance to the Brooklyn Kura taproom, the ‘Blue Door’ is fermented slightly warmer than their ginjo sake making it stout, earthy and dry. It is left unpasteurized (nama) giving it life and vibrancy.
Full bodied, earthy, dry, umami-laden with subtle notes of banana and ripe melon.
Serve chilled and enjoy soon after opening. Pairs well with richer dishes like grilled tuna steaks, smoky cheeses, or steak-frites. (Or even just frites-frites!)
Calrose and Yamada Nishiki rice milled to 70%
Description
Named for the iconic entrance to the Brooklyn Kura taproom, the ‘Blue Door’ is fermented slightly warmer than their ginjo sake making it stout, earthy and dry. It is left unpasteurized (nama) giving it life and vibrancy.
Full bodied, earthy, dry, umami-laden with subtle notes of banana and ripe melon.
Serve chilled and enjoy soon after opening. Pairs well with richer dishes like grilled tuna steaks, smoky cheeses, or steak-frites. (Or even just frites-frites!)
Calrose and Yamada Nishiki rice milled to 70%
