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- Yamabuki aged-sake Gold (720ml)
Yamabuki aged-sake Gold (720ml)
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¥3,273 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
International Wine Challenge (IWC) 2018 Aged Sake Division Gold
"Yamabuki aged-sake Gold (720ml)" is a saké based on a 10-year old vintage, blended with a variety of aged-sake up to 20-years in age. Craftsmen with deep knowledge of the particularities of each year's aged-sake create a finely balanced blend of aged-sake of different vintages. The amber color of the saké is brought out to its fullest beauty over the years of aging, and you are able to taste and smell its barrel-aged sweetness and aroma. At the same time, the saké also has a crisp, refreshing feel that makes it pair well with shellfish or richer dishes. In addition to winning 6 gold medals at the "International Wine Challenge (IWC)", which is renowned as the premier wine contest in the world, the saké has gained a reputation as a first tier aged-sake throughout the world, and is served in Michelin star restaurants internationally.
Pairing food proposed from Vendor
Meat, cheese, wild game.
About "Yamabuki"
Taking full advantage of the unique climate and geography of Akita, developed with detailed brewing know-how and aged over many years, Yamabuki is a aged-sake Gold (720ml)" is a saké based on a 10-year old vintage, blended with a variety of aged-sake up to 20-years in age. Craftsmen with that takes the "rice-born umami" that is the defining feature of saké to greater heights, through a complex and almost occult process. The beautifully melted amber color, the full-bodied aroma, and the deep flavor of Yamabuki combine to form an experience for all the senses.
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 | 18%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.
|
+1.7 |
|
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% |
