-
>
- Product list >
- Monten Hyojunsui Junmai Vintage 2017 (720ml)
Monten Hyojunsui Junmai Vintage 2017 (720ml)
詳しく見る
¥41,673 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.
Monten Hyojunsui Junmai Vintage 2017 is a 100 bottle limited edition premium sake produced with 100% Miyama Nishiki brewer's rice cultivated in Kita-Azumino using specialized deep water cultivation methods and polished to 59%. This sake, referred to as the "Purple Label" in the Monten line, uses a different type of water in its preparation. This rare medium-hard water is sourced from underground the Northern Alps and took ten years to acquire a license for. It is referred to as Hyojunsui, and is rich in minerals and imparts a crisp and clean flavor. The rice used is Miyama Nishiki, a brewer's rice grown at nine contract farms within a 10km radius of the brewery. Rice grown using deep water cultivation at a higher water level yields less overall rice, but imparts more nutrients to each individual grain, making the white granule thicker and ideal for special sake brews. This makes it a very rare Japanese sake, limited to 100 bottles, and among the finest in quality when it comes to terroir sakes made from the middle yield. One notable feature is that the date of brewing is listed on the bottle, letting you compare different annual flavor profiles and aging. We recommend pairing it with fish dishes, such as white fish poêlé or meuniere. This luxury sake is a cut above standard high-end sakes that are simply the result of brewing with rice with a low polished rice grain quantity, instead being developed deliberately for pairing with the best cuisine.
The Monten brand explained
This premium sake brand has a very rich and full-bodied umami flavor profile. This terroir sake is produced using clear and cool underground waters from Japan's Northern Alps referred to as "Treasure Water," as well as rice from deep water cultivation, a specialized technique used at contract farms within a 10km radius of the brewery. In this limited 100-bottle sake, the nakadori, or middle yield, of the luxury brew is exclusively used.
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
Green grass、Leaf bud、Rice、Steamed rice、Koji、Clove、Nutmeg
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.0 x 8.0 x 27.0 cm |
| Weight | 1.2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Nagano |
| Alcohol content | 18%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.
|
+7 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
- |
|
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.
|
59% |
