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- Kitaya Gokujo Daiginjo (720ml)
Kitaya Gokujo Daiginjo (720ml)
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¥5,102 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)2019 Daiginjo Division Silver
International Wine Challenge (IWC)2018 Daiginjo Division Silver
International Wine Challenge (IWC)2017 Daiginjo Division Bronze
"Kitaya Gokujo Daiginjo" is a Daiginjo using the local brewer’s rice "Yamada Nishiki" produced in Itoshima, Fukuoka Prefecture, which is polished to 35%, and is prepared in intense cold and completed using Shizuku Shibori (squeezing) without applying any pressure. The brewery is located in the best granary region in Kyushu and uses clear underwater of Yabe River’s clear streams springing from Shakagatake/Mt. Gozen as the water for sake making. This product is exclusively produced by hand carefully and is installed in the luxury cruise train of JR Kyushu, “Seven Stars in Kyushu.” Also, in the world’s most prestigious competitive wine exhibition "International Wine Challenge (IWC)2013", it received the top award among 583 brands in the Japanese sake division, the Champion Sake Award. It has received amazing reviews by judges for the elegant and gorgeous scent, combined with the mellow and transparent taste, and the trailing taste that creates an exquisite harmony. It is no doubt the world’s top-class Daiginjo.
About "Kitaya"
In the brewery name"Kitaya", there is the spirit of "wanting to convey much joy through sake." For about 200 years since the foundation, the family constitution of "the house master himself must make the sake" has been upheld. Now, the team of brewery, technicians, and skilled brewery workers are putting their techniques and experiences to use and making sake with passion.
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) | 30.0 x 23.0 x 34.0 cm |
| Weight | 2.1kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Fukuoka |
| 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.
|
+4 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
+1.2 |
|
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% |
