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- Sanbyakunen-no-okiteyaburi Junmai-ginjo unpasteurized undiluted without charcoaled (720ml)
Sanbyakunen-no-okiteyaburi Junmai-ginjo unpasteurized undiluted without charcoaled (720ml)
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¥1,713 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.
"Sanbyakunen-no-okiteyaburi Junmai-ginjo, unpasteurized undiluted without charcoaled" is a type of sake brewed with "Dewasansan" rice from Yamagata milled at a rate of 50%, Yamagata yeast, and "Zaou's Melted Snow," a type of spring water overflowing with the power of nature. The Murokagenshu is bottled in the pressing room, so you can enjoy the alluring fragrance, sharp taste, and smooth texture that only brewery workers could experience before. When you drink it, the rich ginjo fragrance fills the room, and you can feel the heavy body and flavor perfectly balanced between sweet and sour. It's a punchy, memorable Junmai Ginjo, with the unique feel of Muroka Genshu.
Pairing food proposed from Vendor
Carpaccio, raw oysters
About "Sanbyakunen-no-okiteyaburi"
A completely unprocessed Murokagenshu, bottled in the pressing room immediately after it gets made. We want you to taste sake as it is naturally, even if it means breaking the rule of always sterilizing sake with heat before shipping, which our business has upheld since our founding 300 years ago. That's what drove us to create this limited series. This sake has a powerful impact created by the body and taste of koji mold, and its slight effervescence.
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
Apple
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.4 x 8.4 x 30.8 cm |
| Weight | 1.3kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Yamagata |
| Alcohol content | 16%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.
|
+1 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.5 |
|
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.
|
50% |
