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- Harushika Kioke-sake ver.02 four-step preparation Junmai unpasteurized undiluted (720ml)
Harushika Kioke-sake ver.02 four-step preparation Junmai unpasteurized undiluted (720ml)
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¥1,964 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.
"Harushika Kioke-sake ver.02 four-step preparation Junmai, unpasteurized undiluted (720ml)" is a Junmai that uses Nara’s specially cultivated rice using little pesticides, "Hinohikari", and is brewed using the traditional brewing method, Kiokejikomi. Nara is the birthplace of Japanese sake and also wooden barrels. From 2005, we revived Kiokejikomi and produce the sake in small quantities. You can taste mild sourness, and pleasant flavor/sweetness spreads comfortably in your mouth. Even then, it tastes still sharp overall, creating a sophisticated and exquisite flavor. We can deliver these tastes because of Kiokejikomi. The sake was carefully brewed in a wooden barrel to make sake with mild good taste of the rice. It’s a taste no metallic tanks can produce.
Pairing food proposed from Vendor
It goes well meals that are flavored using soup stocks and Japanese sauce as well as meals that have sweet flavors. Good combinations: marinated tuna, grilled vinegared mackerel, other flavored sashimi, eggplant in broth, squid dressed with sea urchins, simmered chicken, and root vegetables, miso-boiled mackerel, yakitori (with sauce), oden, boiled flounder, grilled fish with fat, fried egg and crab, and sukiyaki.
About "Harushika"
At the birthplace of Japanese sake, Nara, we continue to pass on the high-quality sake brewed using the traditional method, "Nantomorohaku", to this day. Polishing carefully selected brewer’s rice to a high degree and brewing, we made light tasting and mildly textured sake with a gorgeous smell and a crisp finish.
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 29.0 cm |
| Weight | 0.9kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Nara |
| 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.
|
-10 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
+1.9 |
|
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.
|
70% |
