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- X3 Rose three times koji (red rice) Junmai undiluted (720ml)
X3 Rose three times koji (red rice) Junmai undiluted (720ml)
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¥2,073 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.
X3 Rose three times koji (red rice) Junmai, undiluted " is a Junmai brewed using red rice and three times the usual amount of koji mold (aspergillus oryzae). Also known as ancient rice, red rice is the “roots” of rice. It has a higher nutritional value and contains more vitamins and minerals than modern white rice. Utilizing its complex flavor and red color, we have created a sake that offers a natural, soft rosé color. The powerful fermentation that takes place due to the use of three times the amount of koji brings out the delicious flavor of the red rice in a strong, unmistakable way, offering a moderate sweetness, a beautiful sharpness, and a soft, refreshing, strawberry-like acidity. This sake can also be enjoyed for its “undulating” flavor and complex aftertaste. It is a flamboyant sake that can be enjoyed cold or on the rocks, or as a champagne cocktail with the addition of a third a glass of soda water.
Pairing food proposed from Vendor
Cheeses such as parmigiano reggiano and desserts
About "X3"
The X3 brand is a Junmai that brings out the delicious flavor of the rice by using 3 times the normal amount of koji mold. This extravagant use of koji brings rich variations to the flavor of a meal. These sakes are rarities, unique to a brewery that seeks a new flavor from its sake brewing.
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) | 8.0 x 8.0 x 27.0 cm |
| Weight | 1.1kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Akita |
| 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.
|
-22 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
+2.4 |
|
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.
|
70% |
