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- Katsuyama Akatsuki Junmai-daiginjo undiluted (720ml)
Katsuyama Akatsuki Junmai-daiginjo undiluted (720ml)
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¥10,909 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.
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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.
"Katsuyama Akatsuki Junmai-daiginjo, undiluted (720ml)" is made using the finest Yamada Nishiki rice produced in Hyogo Prefecture, polished down until roughly 35% of the grain remains, and refined using centrifuge technology. After carefully preparing the mash, the use of a centrifuge allows us to separate the sake from the lees, and extract the rich rice flavors and essences at a low temperature. The exceptional sake we produce is well-rounded and wonderfully clear, not dissimilar to a mellow wine. Our authentic Junmai-daiginjo sake was ranked second out of 800 brands, and was awarded 95 'Parker 'Points' by the world-renowned wine critic, Robert M. Parker.
Pairing food proposed from Vendor
rich, fatty bluefin tuna
About "Katsuyama"
Japanese sake "Katsuyama" inherits a tradition that has been established for more than 320 years. It is rumored that the origin of the name lies in the superstition that samurai won victories in heaps, and is associated with the "Katsuyama Chignon", a fashionable women's hairstyle in the early Edo period (17th century). It is a full-bodied sake made through a slow and luxurious preparation that involves producing only 1 tank per week, where the moromi (a mash of barley, barley koji, yeat and water) is carefully fermented.
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
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.5 x 8.5 x 29.5 cm |
| Weight | 1.2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Miyagi |
| 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.
|
±0 |
|
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.
|
35% |
