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- Kisaki 50 Junmai-daiginjo undiluted (720ml)
Kisaki 50 Junmai-daiginjo undiluted (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.
"The clear water of Tateyama Renpo, also known as the Japanese Alpes, has the best water quality in Japan. Using this water and the top brand rice Yamadanishiki"", this Junmai Daiginjo contains 50% ratio of polished rice to make the ""Kisaki 50 Junmai-daiginjo, undiluted"" . The entire process of cultivating sake rice, rice polishing, and brewing is done by our company. As a brewery in charge of the whole process of Japanese sake like Domaine wineries, we thoroughly thought through how to cultivate, select, and polish our sake rice to make the best sake. Then, our master blender carefully selected by the taste of rice and condition, and polished only the best sake rice as if he were selecting one rice piece for every ten thousand. It has depth to the taste and is a sake with distinct fruity flavor and a lingering sensation. It uses the same sake rice and water as the same series ""Kisaki 28 Junmai-daiginjo, undiluted"" that contains 28% polished rice, and although the brewing process is the same, you can enjoy the surprising level of difference in character."
About "Kisaki"
"Kisaki" brand refers to the top quality rice sake produced by rice farmers and rice sake masters. It is the ultimate sake made using highly selective “rice that farmers want to keep for themselves.” It is a clear tasting Junmai Daiginjo with no unpleasant taste brewed using "Yamaganishiki" that a Domaine brewery of Japanese sake cultivated themselves.
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) | 7.8 x 7.8 x 29.5 cm |
| Weight | 1.3kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Toyama |
| Alcohol content | 15%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.
|
+0.5 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.6 |
|
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.
|
50% |
