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- Kikuizumi Hitosuji Sparkling Rose (720ml)
Kikuizumi Hitosuji Sparkling Rose (720ml)
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¥9,818 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
Kura Master2019 Sparkling Standard Division Gold
The "Kikuizumi Hitosuji Rose Sparkling Junmai" is the world's first genuine rosé Sparkling sake. It is made from "Sakemusashi" "Gohyakumangoku" sake rice from the Saitama Prefecture, refined down to 60% and brewed with "Sekishoku Koubo" (red yeast). There has already been a circulation of rosé sparkling sake in the market before, but this is the world's first type of sake that, through the secondary fermentation technique, achieves transparency and the removal of lees. Since the "Sekishoku Koubo" we used has a weaker fermenting power than other yeasts, we managed to obtain a beautiful light pink color through fermentation of the "moromi" (unrefined fermentation mash in the production of sake) by paying close attention to the preparation method and the control of the fermentation temperature. In addition to the sweet flavor, reminiscent of strawberries, the delicate bubbles that bust in the mouth bring out a mellow taste. We recommend this drink for a toast on special days or as a dessert after meals.
Pairing food proposed from Vendor
Sweets.
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
- International Wine Challenge (IWC)
- Kura Master
- Sparkling sake (secondary fermentation)
- Sokujomoto
- Nakadori
- Muroka (None)
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
Strawberry
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.7 x 8.7 x 32.0 cm |
| Weight | 1.7kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Saitama |
| Alcohol content | 11%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.
|
-45 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
+3.8 |
|
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.
|
60% |
