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- Yatsushika Kin Junmai-daiginjo (720ml)
Yatsushika Kin Junmai-daiginjo (720ml)
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¥3,555 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
The Fine Sake Awards Japan2019 Daiginjo Division Gold Medal
"Yatsushika Kin Junmai-daiginjo" is a masterpiece Junmai-daiginjo made from "Yamada Nishiki" rice from Hyogo prefecture that is polished to a 40% ratio, and fermented with yeast cultured in-house. The brewery is surrounded by Mt. Kujurenzan, colloquially called "The Roof of Kyushu", a perfect place for brewing sake even in the harshest winters, and the water used to brew the sake comes from the clear subterranean river which irrigates the area. It is fermented with Kumamoto-based yeast cultured in-house which creates a mellow acidity and flowery aroma. One sip of it will fill your mouth with the umami of the rice. Prioritizing the true umami of Japanese sake over Ginjoko, this Junmai Daiginjo has a complex and rich flavor. It won a Gold medal at the "The Fine Sake Awards Japan2019", and pouring it into a wine glass will bring out its mellow and elegant aroma other than allowing you to appreciate its beautiful color.
Pairing food proposed from Vendor
Pufferfish or red snapper sashimi (white fish) and roast duck
About "Yatsushika"
The famous sake brand "Yatsushika" takes its name from the third-generation brewery and the chief brewer by taking one kanji letter each. The local town Kokonoe, Oita Prefecture. is surrounded by Kujurenzan, also known as "the roof of Kyushu." In winter, the area's temperature drops to below the freezing point. The perfect environment for cold weather production enables us to ferment a dignified, crisp, smooth, and dry sake.
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) | 84.0 x 84.0 x 30.0 cm |
| Weight | 1.4kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Oita |
| 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.
|
+2 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
+1.4 |
|
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.
|
40% |
