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- Kajokotobuki Cho-tokusen Tokubetu-honjozo (720ml)
Kajokotobuki Cho-tokusen Tokubetu-honjozo (720ml)
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¥1,887 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.
"Yamagata "Dewanosato" brewer's rice grains are ground down to 60% of their original size, then fermented with Yamagata yeast to make a Tokubetsu Honjozo called "Kajokotobuki Cho-tokusen Tokubetu-honjozo". The natural water drawn from our company well is melted snow from Mt. Zao, full of the power of nature, and the sake we make with it is rich and mellow, with a deep and savory flavor. The gold leaf floating in the sake also gives it a luxurious appearance, and our customers love serving it at special events for this reason. It's the perfect bottle to spend blissful moments with on the best days of your life.
Pairing food proposed from Vendor
Steak, sukiyaki, sushi
About "Kajokotobuki"
The name "Kajokotobuki" is a combination of the common name for Yamagata Castle, "Kasumigajo" with "kotobuki" (congratulations). Japanese sake made from high-quality rice and the soft water of Mt. Zao's underground springs (water formed when snow on Mt. Zao melts). With pride in our 300-year history as a traditional sake brewer, this brewery also use modern technology to product the ultimate beverage for your enjoyment.
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
Apple
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 27.5 cm |
| Weight | 1.2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Yamagata |
| Alcohol content | 15%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.
|
+5 |
|
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.
|
60% |
