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- Mutsuhassen Kijosyu (720ml)
Mutsuhassen Kijosyu (720ml)
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¥2,727 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.
"Mutsuhassen Gijosyu" is a luxurious refinement of sake produced by the "Mutsuhassen" brand. Sake is typically brewed in a three-stage process. To make Kijoshu, one replaces the water used in the third step with sake. This Kijoshu is brewed with locally-sourced yeast and a well-known regional sake rice called "Hanafubuki." Carefully refined and tested before hitting the market about two years ago, this sake is unique even among Kijoshu varieties. It is sold fresh and unaged, giving it a refreshing, easy-to-drink sweetness. The beverage is great both during and after meals and can be enjoyed both chilled and warmed.
Pairing food proposed from Vendor
Simmered sardines with plum and perilla leaves, braised bork, fried fugu, deep-fried "agedashi" tofu, steamed oysters with vegetables.
About "Mutsuhassen"
"Mutsuhassen" combines "Mutsu", a part of northeastern Japan, and the Chinese legend of the Eight Immortals. The name is an invitation to enjoy sake to your heart's content. Their rich, robust sake has an appealing fruity smell and fresh flavor.
Recommended temperature
- Atsukan (50 - 55℃)
- Jokan (45 - 50℃)
- Nurukan (30 - 40℃)
- Room temperature (15 - 20℃)
- Hanabie (10℃)
- Yukibie (5℃)
Type
Tag
Appearance
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Clarity
Transparency
Hazy
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Colour
Colorless
Dark brown
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Intensity
Water
Deep
Nose characteristics
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Intensity
Low
Strong
Taste characteristics
-
Light / Body
Light
Body
-
Sweet / Dry
Sweet
Dry
-
Simple / Complexity
Simple
Complexity
-
Acidity
Low
High
-
Umami
Low
High
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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) | 8.0 x 8.0 x 31.0 cm |
| Weight | 1.3kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Aomori |
| Alcohol content | 13%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.
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Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
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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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