Name: Sanbyakunen-no-okiteyaburi Junmai-ginjo unpasteurized undiluted without charcoaled (720ml)
Brand: 寿虎屋酒造株式会社
Price: 1884.0 JPY
Availability: InStock

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Sanbyakunen-no-okiteyaburi Junmai-ginjo unpasteurized undiluted without charcoaled (720ml)

Sanbyakunen-no-okiteyaburi Junmai-ginjo unpasteurized undiluted without charcoaled (720ml)

¥1,884 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.
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*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

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

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%