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- Kitaya Sparkling Crystal (720ml)
Kitaya Sparkling Crystal (720ml)
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¥10,909 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.
"Kitaya Crystal sparkling sake" is a sparkling Japanese sake made with secondary fermentation that uses 100% "Yamadanishiki", brewer's rice produced locally in Itoshima, Fukuoka Prefecture. The brewery is located in the best granary in Kyushu, and the mother water comes from the clear underground water springing from Mt. Shakagatake and Mt. Gozentake. Disgorgement is conducted by hand at a low temperature of 2℃, and when you pour the liquid into a glass, fine and pretty bubbles flow up. You can taste natural sweetness and balanced sourness, and although the flavor is abundant, it also comes with a sharp aftertaste. It is a bottle we recommend to thoroughly cool and enjoy it as an aperitif or drinking it during meals. The package is designed with "peony," a flower that's also called "the king of flowers," and makes you feel the sense of Japaneseness. It is an elegant design that combines Western arabesque and is perfect for a gift.
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) | 10.4 x 10.4 x 35.8 cm |
| Weight | 2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Fukuoka |
| Alcohol content | 12%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.
|
-20 |
|
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.
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