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- Yonetsuru Mahoroba Junmai (300ml)
Yonetsuru Mahoroba Junmai (300ml)
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¥597 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 Japan2017 Main Division Gold
International Wine Challenge (IWC)2017 Junmai Division Bronze
"Yonetsuru Mahoroba Junmai" is a Junmai brewed from 60% milled "Dewanosato", a sake-brewing rice cultivated by the local Takahata Sake Rice Research Association in Yamagata Prefecture. Produced by brewers who have honed their palate through food that uses superior ingredients found in their local area which is steeped in nature, this sake achieves a wonderful balance between its umami flavor and crispness, and is an outstanding accompaniment to local ingredients and dishes. With every sip, you can enjoy the sake's delicate aroma as well as its flavor which is both clean and profound. Its name "Mahoroba" is a word derived from the "wanderer's songs" in the ancient texts "Kojiki" and "Nihonshoki," which means "a wonderful place." It is thus a fitting name for a sake produced using ingredients grown in the fertile soil of Takahata, which is affectionately known as the "Mahoroba village." "Mahoroba" is a basic Junmai that has been carefully brewed while remaining faithful to the foundations of sake-brewing.
Pairing food proposed from Vendor
Simmered chicken and vegetables, miso mackerel, yakitori, hamburger, chicken cream stew, pepper steak, pan-fried gyoza.
About "Yonetsuru"
The name "Yonetsuru" is derived from the bowing posture of ears of rice and the locally told tale "Crane's Return of a Favor." It incorporates a wish to create a sake that conveys a sense of gratitude and is imbued with sincerity. Under the concept of brewing that starts with rice-growing, this Japanese sake uses locally produced rice to offer a refreshing balance of scent, taste, and sharpness.
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 | 300ml |
|---|---|
| Size (L W H) | 6.8 x 6.8 x 19.7 cm |
| Weight | 0.5kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Yamagata |
| Alcohol content | 15%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.
|
+1.3 |
|
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% |
