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- Kajokotobuki Plum liqueur (500ml)
Kajokotobuki Plum liqueur (500ml)
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¥1,375
- *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.
"Kajokotobuki Plum liqueur" is a Plum liqueur made using only raw sake made by a sake maker with 300 years of history in the business. It is made by hand-removing the cores of each individual plum, which are grown locally in Yamagata, and soaked over a long period in crystalized sugar and raw sake. with no added colors or additives. With all of the umami of sake in addition to the sourness of the plums, it has a refined sweetness and deep flavor. It is best on the rocks or with soda, but it can also be enjoyed in a variety of other ways, such as on vanilla ice cream or ice shavings, or in dishes using blueback fish.
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
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Clarity
Transparency
Hazy
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Colour
Colorless
Dark brown
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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
Others
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 500ml |
|---|---|
| Size (L W H) | 6.0 x 6.0 x 30.2 cm |
| Weight | 1kg |
| Ingredients | 米、米麹、水 |
| Region | Yamagata |
| 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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±0 |
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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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- |
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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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