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- Katsuyama Lei Junmai-ginjo undiluted (720ml)
Katsuyama Lei Junmai-ginjo undiluted (720ml)
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¥3,818 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
London Sake Challenge2019 Junmai Ginjo Division Platinum
"Katsuyama Lei Junmai-ginjo, undiluted (720ml)" is a Japanese sake that is specially produced using local rice and water sourced from Sendai Prefecture. It is carefully made by using the traditional "fukuro shibori" method - wherein the sake is refined by the means of filling the raw liquor into sacks and allowing its effluvient to seep out naturally. The sake has a deep, sweet taste to it, and the delicate and reassuring fragrance of muskmelon. It brings out the rich "umami" flavors of rice and is given a low-grade alcohol finish. By raising its content of amino acids - an element of the "umami" compound - this sake is the perfect accompaniment to food dishes: it goes well with well-seasoned dishes; meats that are covered in rich sauces; and aperitifs and desserts. In the "London Sake Challenge 2019" - the oldest Japanese sake competition in Europe - wine sommeliers from around the world evaluated Japanese sake, and the "Katsuyama Rei" was awarded the top platinum prize in the "Junmai Ginjo" division. As such, it is a Junmai Ginjo that is highly valued upon international standards.
Pairing food proposed from Vendor
Prosciutto, cream cheese
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 | 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.
|
-35 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
+1.8 |
|
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% |
