-
>
- Product list >
- Uzume Relaxation Level 2 Junmai-ginjo (720ml)
Uzume Relaxation Level 2 Junmai-ginjo (720ml)
詳しく見る
¥2,904 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.
Uzume Relaxation Level 2 Junmai-ginjo is a new attempt to develop a sake with a profile resembling noble rot wine or ice wine. Produced with traditional cold climate methods where the "Suzuka-oroshi" winds blow through in the harsh cold of winter, this sake is brewed primarily by hand in small quantities and using local rice, yeast, and water cultivated in Mie Prefecture. Measured on a sake scale where a lower number indicates greater Brix content, this sake is very sweet at -30, but is exquisitely balanced with acidic notes to counterbalance that sweetness and produce a refined, elegant flavor that is not clingy. Not only can it be enjoyed as a digestif, but it also makes for delicious pairings when served with the various cuisine of the world. This dessert sake will refresh your body and and carry you to a relaxing place.
The Uzume Brand explained
This local sake is named after Ame-no-Uzume-no-Mikoto, a local patron god and deity of the arts. Made using rice, yeast, and water local to Mie Prefecture, this brew is produced in small quantities and has a gentle aroma and robust umami flavor.
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 SakeYours
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.0 x 8.0 x 31.0 cm |
| Weight | 1.2 kg |
| Ingredients | Rice, rice koji, water |
| Region | Mie |
| Alcohol content | 13%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.
|
±-30 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
- |
|
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.
|
60% |
