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- Kajokotobuki Yukimegami Junmai-daiginjo undiluted (720ml)
Kajokotobuki Yukimegami Junmai-daiginjo undiluted (720ml)
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¥3,545 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
International Wine Challenge (IWC) 2019 Junmai Daiginjo Division Silver
Junmai award Junmai Daiginjo Division Gold
"Within the "Kajokotobuki" brand, "Kajokotobuki Yukimegami Junmai-daiginjo, undiluted" is the highest class of Japanese sake. Yamagata is a snowy region, and its most premium brewer's rice is "Yukimegami". For this preparation, the grains are ground down to 40% of their original size and carefully fermented with Yamagata yeast and melted snow from Mt. Zao, natural water full of the power of nature, to make Junmai Daiginjo, a truly precious bottle. Take a sip and you will feel the elegant and sensitive aroma of this ginjo sake, paired with a soft mouthfeel and brilliant clarity. Enjoy a delicate flavor of excellent quality. At the International Wine Challenge (IWC) 2019 competition, the world's highest authority on wines, global top level judges confirmed the quality of this sake and it was awarded the silver medal in the Junmai Daiginjo Sake category.
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
- International Wine Challenge (IWC)
- Junmai-daiginjo
- Sokujomoto
- Nakadori
- Genshu (None)
- U.S. National Sake Appraisal
- Junmai award
- GI Yamagata
- 雪女神
Appearance
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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、Rice
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 | 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.
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- |
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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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40% |
