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- Amanoto Junmai-daiginjo 35 (720ml)
Amanoto Junmai-daiginjo 35 (720ml)
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¥3,655 w/o tax
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
Awards
International Wine Challenge (IWC)2018 Junmai Daiginjo Division Gold
Sake Selection2018 Junmai Daiginjo Division Gold
"Amanoto Junmai-daiginjo 35 (720ml)” is the highest-quality sake in the Amanoto brand. The superior brewer's rice "Akita-sake-komachi", harvested within a 5 km radius of the brewery, is polished down to 35%, and brewed into a Junmai Daiginjo at the company's own brewery. The resulting beautiful sake has no roughness or bitterness, and is unique for its juicy and acidic, fruity aftertaste. Sake lovers can enjoy the wonderful balance of its fragrance, full-bodied flavor, and aftertaste. This sake won the gold medal in the Junmai Daiginjo Division category at the International Wine Challenge(IWC)2016, one of the world's foremost wine competitions, acquiring a trophy that is awarded to only the most superior brands in the world, establishing its status as one of the world's greatest Junmai Daiginjo.
Pairing food proposed from Vendor
Chu-toro (medium-fatty) tuna sashimi, carp sashimi, sarashina soba
About "Amanoto"
The name comes from an ancient song that describes the legend of the "Gate of the Celestial Rock Cave of the Sun Goddess", "Amanoto". This sake is made using only brewer's rice harvested within a 5 km radius of the brewery, and brewed using only Junmai made to grow this particular rice. This sake is the culmination of such dedication and attention to details, a practice of Terroir which brings out the best in the region's unique characteristics.
Recommended temperature
- Atsukan (50 - 55℃)
- Jokan (45 - 50℃)
- Nurukan (30 - 40℃)
- Room temperature (15 - 20℃)
- Hanabie (10℃)
- Yukibie (5℃)
Type
Tag
Appearance
-
Clarity
Transparency
Hazy
-
Colour
Colorless
Dark brown
-
Intensity
Water
Deep
Nose characteristics
-
Intensity
Low
Strong
Taste characteristics
-
Light / Body
Light
Body
-
Sweet / Dry
Sweet
Dry
-
Simple / Complexity
Simple
Complexity
-
Acidity
Low
High
-
Umami
Low
High
-
Finish
Low finish
Long finish
Aroma and flavor
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 7.5 x 7.5 x 29.5 cm |
| Weight | 1.1kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Akita |
| Alcohol content | 16%vol. |
Sake Meter Value
An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer.
|
-4 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.5 |
|
Polishing ratio
Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake.
|
35% |
