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- Kikuizumi Daiginjo (720ml)
Kikuizumi Daiginjo (720ml)
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¥3,273 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)2017 Daiginjo Division Gold
International Wine Challenge (IWC)2014 Daiginjo Division Silver
International Wine Challenge (IWC)2013 Daiginjo Division Gold
The "Kikuizumi Daiginjyo" is a "daiginjo" sake (a superpremium type of sake) made from the Hyogo Prefecture's "king of sake rice" "Yamadanishiki", refined down to 40% and brewed. Carefully made by hand following the traditional methods, making use of the techniques passed down by the Iwate Prefecture's association of brewers Nanbu Toji, representative of Japan. You will be able to enjoy a subtle fragrance, reminiscent of green apples, together with a rich flavor on which sharpness and an outstanding mellowness are combined. This is a sake that can be associated with white wine. Recognized worldwide as a top quality Daiginjo sake, it has been awarded first place, twice, in the "daiginjo" category of the world's most prestigious wine competition, the International Wine Challenge (IWC).
Pairing food proposed from Vendor
Whitefish sashimi.
About "Kikuizumi"
The name of "Kikuizumi" carries the meaning of "Traditional Sake,It's aromatic like a chrysanthemum(Kiku) and clear like a spring(Izumi)". It is a smooth and refreshing local sake, made by hand according to the traditional methods and making the best use of the local natural features. We aim to create a beverage of a supporting quality, that heightens the food without standing on its way but still leaves a pleasant and surprising aftertaste.
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
Apple、Lilac
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.4 x 8.4 x 27.6 cm |
| Weight | 1.2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Saitama |
| Alcohol content | 17%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.
|
+5 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.1 |
|
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.
|
40% |
