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- Uroko Junmai Yamahai undiluted (720ml)
Uroko Junmai Yamahai undiluted (720ml)
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¥1,680 w/o tax
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- *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
Kura Master2020 Junmai category Platinum Award (the top prize)
International Wine Challenge(IWC)2020 furuzake category gold medal
Uroko Junmai Yamahai undiluted is a sake that has been matured for two and a half to three years using tanks in subterranean caves. It is made cold in the winter, pasteurized, and left to mature in the brewery tanks 140 to 150 days until the summer. It is then bottled and aged for a longer period in cold caves at around 10 degrees Celsius, which allows the flavor to slowly mature, without having a large impact on the aroma. We use local rices like such as Asahi no Yume and Akitakomachi instead of sake rice, to make it lighter after maturation. The richness and acidity are pleasant; drinking it hot will bring out the umami and make of softer. In 2020, it was selected as one of the top five in the Junmai category at the Kura Master, the most prestigious sake competition in France, and was awarded the Platinum Award (the top prize). At the International Wine Challenge, the world's most prestigious wine competition, it was awarded a gold medal in the furuzake category. We have brought the wonders of aged sake to the world.
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
- International Wine Challenge (IWC)
- Kura Master
- Junmai
- Koshu (Aged)
- Yamahai
- Funa-shibori
- Genshu (None)
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
Banana、Plum、Steamed rice、Cinnamon
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 7.6 x 7.6 x 29.4 cm |
| Weight | 1.3kg |
| 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.
|
+1.5 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.8 |
|
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.
|
65% |
