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- Party Goddess UZUME Tokubetsu-junmai Traditional Yamahai (720ml)
Party Goddess UZUME Tokubetsu-junmai Traditional Yamahai (720ml)
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¥1,800 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.
Party Goddess UZUME Tokubetsu-junmai Traditional Yamahai is a yamahai-jikomi sake that can be enjoyed at three different temperatures: cold, room temperature, and warm. It is hand-brewed by the brewery in small batches using rice, yeast, and water blessed by Mie's lush natural surroundings in an environment with harsh "Suzuka oroshi" windstorms blowing downslope in winter that is optimal for traditional kanzukuri (cold-brewing). The traditional natural brewing technique of yamahai-jikomi harnesses naturally occurring lactobacillus to produce a full-bodied, umami sake with a wonderful balance between acidity, umami, and sweetness. This sake has a refreshing taste when served cold and is unique for its full flavor profile when served warm at around 55℃. It is the perfect accompaniment to heavier and umami-rich meat and fish dishes with a high fat content.
What is the UZUME Party Goddess brand?
UZUME Party Goddess is a brand of sake conceptualized by a long-established brewery to complement full-course meals. The products under this brand are inspired by the three keywords of "elegant," "traditional," and "relaxation," as well as the label's color. This original and exciting brand will bring new joy and flavors to meals that showcase the diversity of international cuisine.
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) | 8.0 x 8.0 x 31.0 cm |
| Weight | 1.2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Mie |
| 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.
|
-3 |
|
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.
|
60% |
