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- Uroko Daiginjo more than 10 years (720ml)
Uroko Daiginjo more than 10 years (720ml)
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¥8,909 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.
Uroko Daiginjo more than 10 years is a furuzake made with wine concours-class sake brewed using Yamada Nishiki, the king of sake rices, that has been polished to 40%, and then matured for ten years in subterranean caves at 10 degrees Celsius. With an average annual temperature of around 10 degrees Celsius, with only mild temperature changes throughout the seasons, and no sunlight at all, the jet-black caves provide the best environment for maturing sake. When a Daiginjo, which usually have vivid and fruity aromas and clean flavors, is aged for seven to eight years, the aroma becomes much more powerful. This product has been matured for ten years, and provides the drinker with a soft flavor, without the sting of the flavor of alcohol. Matured furuzake is even better when paired with food, making for yet another experience when paired with rich, full-bodied dishes.
The Uroko brand
Uroko is an aged sake that has been matured underground for extended periods. The sake, originally fresh and firm, loses its sharpness as it matures, and becomes round and mature, with a crisp, lingering taste.
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
Others、Cinnamon
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 22.2 cm |
| Weight | 1.4kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Tochigi |
| Alcohol content | 17%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.
|
±0 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.2 |
|
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.
|
40% |
