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- Kitaya Sansan Junmai-daiginjo (720ml)
Kitaya Sansan Junmai-daiginjo (720ml)
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¥5,897 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 Junmai Daiginjo Division Silver
International Wine Challenge (IWC)2018 Junmai Daiginjo Division Commended
International Wine Challenge (IWC)2017 Junmai Daiginjo Division Commended
"Kitaya Sansan Junmai-daiginjo" is a Junmai-daiginjo using the local brewer’s rice "Yamada Nishiki" produced in Itoshima Fukuoka Prefecture, which is polished to 33％, and completed exclusively by hand 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. In the world’s most prestigious competitive wine competition "International Wine Challenge (IWC)2013" it aimed to be a Junmai-daiginjo beyond our brand sake "Kitaya Gokujo Daiginjo" which became No.1 as the Champion Sake. Our chief brewer/brewery workers put all the passion and techniques of sake making into this gem. You can enjoy the harmony of the gorgeous and fruity scent combined with the mellow taste. It is a rare Junmai-daiginjo that is only available in limited quantities.
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) | 18.0 x 26.0 x 35.0 cm |
| Weight | 2.1kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Fukuoka |
| Alcohol content | 16%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.
|
+3 |
|
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.
|
33% |
