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- Zao K Tokubetsu-junmai (720ml)
Zao K Tokubetsu-junmai (720ml)
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¥1,391 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
Sake Competition2019 Junmai Division Silver
International Wine Challenge (IWC) 2019 Junmai Division Bronze
Zao K Tokubetsu-junmai (720ml) is a Tokubetsu Junmai produced by young, talented brewers who had received critical acclaim at the world's largest sake competition using the sake-brewing cultivar "Miyama-nishiki" grown in Miyagi prefecture with a polishing ratio of 55%. This is the first brewery in Miyagi prefecture to brew sake using 「Miyama-nishiki」, a rice cultivar originally from Nagano prefecture. Currently, this sake is brewed from 「Miyama-nishiki」 cultivated locally by contracted farmers using the fresh underground water of the Zao Mountains. The refreshing flavor of muscat grapes intensifies with each cup of sake. This classic sake from the K (Kokoro) series has a fresh aroma as well as a sharp acidity that is complemented by well-balanced umami notes and a clean taste. At the [[[｢SAKE COMPETITION 2019」]]] where the world's best Japanese sake is crowned, this sake won the SILVER prize in the Junmai division which is awarded to the top 10% of all participating brands in the category, a testament to its status as a world-class Junmai.
Pairing food proposed from Vendor
Vegetable-based dishes (tempura, simmered vegetables, etc.) and white fish sashimi
About "K（kokoro）"
Brewing with all our heart, overseeing production with all our heart, and delivering products with all our heart": The brewery's signature series is headlined by the letter "K," which stands for "kokoro" (or "heart" in Japanese). Produced by young brewers only in their 30s, this highly accessible sake is sure to be a crowd-pleaser that will put everyone in the perfect mood.
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) | 7.2 x 7.2 x 29.5 cm |
| Weight | 1.2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Hokkaido |
| 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.
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- |
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Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
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- |
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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.
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55% |
