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- Yonetsuru Tokubetsu-junmai (180ml)
Yonetsuru Tokubetsu-junmai (180ml)
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¥471 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.
Yonetsuru Tokubetsu-junmai is one the standard items of Marumasu Yometsuru, which began its work anew in 2012. They polish their sake rice, all produced within Yamagata, to 60%. Marumasu Yonetsuru is a limited item made in pursuit of a flavor to meet the demands of the age, and strives for high quality to create a taste that can be appreciated by anyone. This sake was brewed by a brewer whose palate has been trained by the excellent local ingredients, and has a perfect balance of flavor and sharpness. It has been distinguished among the sake of Yamagata, which is known for its sake production, and has been awarded the Geographical Indication GI Yamagata and Yamagata Selection certifications.
Pairing food proposed from Vendor
Chikuzenni (chicken and assorted roots stew), Mackerel Miso Stew, Yakitori (chicken skewers), Hamburger Steak, Chicken Cream Stew, Stir-fried Beef and Bamboo Shoots, Grilled Gyoza
About "Yonetsuru"
The name Yonetsuru comes from the way the ears of rice bow, and the folktale of the Grateful Crane. It represents their desire to create a sake of thanks, filled with heart. The make their sake starting with the rice, and produce a product with a fine fragrance, flavor, and bite.
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 | 180ml |
|---|---|
| Size (L W H) | 5.5 x 5.5 x 17.5 cm |
| Weight | 0.4kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Yamagata |
| 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.
|
+1.3 |
|
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% |
