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- AWASAKE SPARKLING TOYOKUNI (720ml)
AWASAKE SPARKLING TOYOKUNI (720ml)
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¥5,455 w/o tax
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- *Payment should be made in Japanese yen.
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- *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
Kura Master2019 Sparkiling standard Division Gold
SAKE COMPETITION2019 Sparkiling Division SILVER
"TOYOKUNI awa sake sparkling" is a secondary fermentation crystal clear sparkling sake made by Toyokuni sake brewery, which brews their sake by hand using the "funeshibori" method. It is brewed in the Aizu Basin, a snowy region rich in nature, where the summer is hot and the winter is freezing; all of the rice is carefully washed by hand in traditional funebashi style. It is made in much the same way as champagne, with the same gas pressure, making it beautifully translucent and bubbly when poured into the glass. The fragrance is vibrant, and the taste is refreshing with a dry finish. It can be used to toast the beginning of a meal, or as a mid-meal drink. In 2019, this globally acclaimed sparkling sake won the gold prize in the Sparkling Standard category at the most prestigious sake competition in France, the "Kura Master".
Pairing food proposed from Vendor
Dishes using mushrooms and cream sauce
About"TOYOKUNI"
The brewery's name, "Toyokuni", was written in English with the hope of expanding operations overseas. We are a small, elite group of eight brewers who create our product by hand. Our sake retains the umami of the rice that forms the backbone of its flavor, and is full-bodied with a soft acidity.
Recommended temperature
- Atsukan (50 - 55℃)
- Jokan (45 - 50℃)
- Nurukan (30 - 40℃)
- Room temperature (15 - 20℃)
- Hanabie (10℃)
- Yukibie (5℃)
Type
Tag
- Kura Master
- Sake Competition
- Sparkling sake (secondary fermentation)
- Sokujomoto
- Funa-shibori
- Nakadori
Appearance
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Clarity
Transparency
Hazy
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Colour
Colorless
Dark brown
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Intensity
Water
Deep
Nose characteristics
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Intensity
Low
Strong
Taste characteristics
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Light / Body
Light
Body
-
Sweet / Dry
Sweet
Dry
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Simple / Complexity
Simple
Complexity
-
Acidity
Low
High
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Umami
Low
High
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Finish
Low finish
Long finish
Aroma and flavor
Apple、Pear、Orange、Koji
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.5 x 8.5 x 32.0 cm |
| Weight | 1.7kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Fukushima |
| Alcohol content | 12%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.
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Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
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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.
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