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- Hyakunenno-kirameki 32% Junmai-daiginjo Yamahai (720ml)
Hyakunenno-kirameki 32% Junmai-daiginjo Yamahai (720ml)
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¥9,000 w/o tax
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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.
Hyakunenno-kirameki 32% Junmai-daiginjo Yamahai was prepared in commemoration of 100 year's since the brewery's founding. This sake is made by polishing the rice to 32.9%, making it the world's first sake of its kind. The 32.9% yield is a play on words for a reading of the numbers as "mifuku," with the octagonal bottle suggesting an auspicious design associated boundless prosperity. These subtle touches are brought to bear on a sake that represents a respect and upholding of the traditions of 100 years of brewing craft. Only the finest Yamada Nishiki rice, considered the "king" of brewer's rice, from Shiga Prefecture is stringently selected to withstand polishing to this decimal-level percentage. The rice is then fermented with the yamahai technique, where natural yeast from lactic acid bacteria is used. Polishing the rice to about 30% causes the microorganisms present when fermenting to be kept to an absolute minimum. This makes yamahai production with no mash exceedingly difficult. Nevertheless, the brewers overcame adversity, using that technique to prepare this delicacy, which offers a depth and full body unfolding from within a clean flavor palate. Even when paired with richer dishes, this sake's flavor will stand out and expand the overall profile of the meal. This is a rare junmai daiginjo offered in limited quantities.
The Mifuku brand explained
This s a signature brew that has been passed down for generations at the Mifuku Breweries. "Yamahai" is a traditional sake brewing technique in which natural yeast is used without mashing. This brew uses that method, drawing on lactic acid bacteria naturally occurring in nature, to ferment high-quality rice from Shiga Prefecture with the clear, soft waters of the area. The result is a full-bodied sake with a rich profile.
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
Pear、Cherry、Nutmeg
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.0 x 8.0 x 30.0 cm |
| Weight | 1.4kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Shiga |
| Alcohol content | 17%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.
|
+0.7 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.3 |
|
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.
|
32.9% |
