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- Shunnoten Junmai (720ml)
Shunnoten Junmai (720ml)
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¥1,131 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.
Awards
Milano Sake Challenge2019 Junmai Division Silver
"Shunnoten Junmai", the Junmai, is a signature product of ours that you should definitely try. We have produced this sake made from cultivated rice grown in Yamanashi Prefecture and the finest underground water from the southernmost tip of the Southern Alps. It has a gentle, rich flavor and a sharp aftertaste that you won't get tired of drinking, and is delicious either chilled or warm. It has also been featured in Japan's most famous gourmet manga, 'Oishinbo' (lit. 'The Gourmet'), in which it is shown paired warm with wild game (venison and boar meat). In 2019, this sake won the Silver Prize in the Junmai Sake Category at the Milano Sake Challenge, held by the Italian Sake Sommelier Association, which is very highly regarded worldwide.
Pairing food proposed from VendorOden
(a dish of various ingredients such as egg, daikon, potato, etc. stewed in a soy-sauce flavored dashi)
About "Shunnoten"
The sake's name bears the elegant meaning of the 'the chirp of the spring bush warbler', and is named after the famous poet Akiko Yosano, who visited our storehouse, and praised our sake for its flavor, scent and appearance in a small poem she wrote. We continue producing delicious sake by cultivating our sake rice based on the idea that we should stick to making our locally produced sake from locally produced rice and water.
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) | 7.0 x 7.0 x 30.0 cm |
| Weight | 1.1kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Yamanashi |
| 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.
|
+1.6 |
|
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.
|
63% |
