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- Kajokotobuki Selection Junmai-ginjo (720ml)
Kajokotobuki Selection Junmai-ginjo (720ml)
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¥1,528 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.
Awards
U.S. National Sake Appraisal2017 Junmai Division Gold
U.S. National Sake Appraisal2016 Junmai Division Gold
U.S. National Sake Appraisal2015 Junmai Division Gold
U.S. National Sake Appraisal2014 Junmai Division Silver
"Kajokotobuki Junmai" is a Junmai made with Dewanosato brewer's rice developed in Yamagata Prefecture, polished to 55%. Carefully brewed with melted snow water from Zao, it is bursting with natural power and Yamagata yeast. Leveraging traditional brewing and modern brewing techniques, this rich sake offers a fine balance of aroma and taste. It makes full use of sake rice, yeast, and water as well as the terroir of the sake-brewing region of Yamagata, and is a certified sake bearing the Yamagata geographical indication (GI) and the the designation ""Yamagata Selection"" that identifies outstanding sake from the Prefecture. This junmaishu has earned a high reputation worldwide, and for four consecutive years has won the Gold Medal of U.S. National Sake Appraisal, the oldest sake appraisal organization outside of Japan.
Pairing food proposed from Vendor
Carpaccio, sushi, raw oysters, fried chicken, egg foo young
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
Pear
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 30.0 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.
|
+3 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.5 |
|
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.
|
55% |
