-
>
- Product list >
- Amanoto Natsuta-fuyuzo Komami Junmai-ginjo (720ml)
Amanoto Natsuta-fuyuzo Komami Junmai-ginjo (720ml)
詳しく見る
¥1,905 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.
“Amanoto Natsuta-fuyuzo Komami Junmai-ginjo (720ml)" is a sake brewed at the company's brewery, using a blend of two different brewer's rice, the "Akita-sake-komachi" malted rice, and "Miyamanishiki". This is an ambitious product which does the "Natsuta-fuyuzo" series proud, fulfilling their motto to "always be a brewery that takes on new challenges." This sake features the gentle flavor of "Akita-sake-komachi", with the bold taste, bitterness, and astringency of "Miyamanishiki". Displaying the brilliant harmony that blends the unique characteristics of two different brewer's rice, this Junmai Ginjo provides the umami flavor of rice with a rich fragrance.
Pairing food proposed from Vendor
Seafood simmered in a creamy sauce, Uncured ham, Grilled red meat
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.
|
+2.1 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.7 |
|
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.
|
45% |
