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- Kitaya Souden Tokubetsu-junmai Yamahai (720ml)
Kitaya Souden Tokubetsu-junmai Yamahai (720ml)
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¥1,491 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)2018 Junmai Division Silver
International Wine Challenge (IWC)2017 Junmai Division Commended
"Kitaya Souden Tokubetsu-junmai Yamahai" is a Tokubetsu Junmai-shu made with 100% of the best "Yamada Nishiki" rice from Fukuoka's Itoshima and has a unique fresh taste due to the "Pasteur Before Bottle" method. The "Pasteur Before Bottle" method preserves the taste of freshly made sake by bottling it right after fermentation, pasteurizing bottle by bottle to kill the germs inside, immediately cooling it down, and finally storing it at low temperature. The pasteurization before storage (freshly bottled sake) creates a fresh and balanced sake with a focus on Ginjoko aroma. Slowly fermented at low temperature during which the Yamahai yeast turns the mixture into mash over a period of 2 months, this sake has a fruity and refreshing acidity. The complex and rich acidity typical of Yamahai yeast fermentation will bring out the best of dishes. In particular, it has a great affinity with meat dishes that are rich in taste, giving it the nickname "Carnivorous Junmai-shu."
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) | 28.0 x 20.0 x 30.0 cm |
| Weight | 2.1kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Fukuoka |
| 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.
|
-2 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
+2.2 |
|
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.
|
60% |
