Kyokissui Junmai Ginjo sake
Ref : NISDIO19
€9.20
Tax Included
This sake has light aromas of banana, mushroom, green walnut, white flowers, and overall very herbal notes. It is a dry and very fruity sake, full-bodied, spicy, woody, with subtle touches of vanilla.
Iwai rice used for this sake is particularly suitable for making sake of the Junmai Ginjo category. It is easy to grind and has a low protein content.
Its large, high-yielding grains give the sake a high aroma and mild flavor.
Its white core (shinpaku) allows koji bacteria to penetrate easily, making it easy to make malted rice.
Solid core of this rice is suitable for brewing light and dry sake.
Located in Rakuchu, our craftsman, Sasaki Shuzo, has inherited traditional sake brewing techniques from the past and has become famous for its "Jurakudai" and "Kyo Seiki", which are associated with Kyoto. Sasaki Shuzo has become a tourist attraction in Kyoto, attracting 15,000 tourists a year, partly because it accepts tours of sake breweries.
Company's sake brewing process is based on basic principles. In addition to traditional experience and intuition of its craftsmen, detailed records and analysis are used to ensure the consistent production of high quality sake.
Our perfect pairings : It is a perfect match for poultry, fatty fish, old Comté cheese and old Mimolette cheese.
NISDIO19
Data sheet
- Origin
- Kyoto, Japan
- Brewery
- SASAKI SHUZO
- Capacity
- 300 ml
- Packaging
- glass bottle, black color
- Ingredients
- Kyoto rice (Iwai, Kyonokagayaki), malted rice (Gohyakumangoku(Sohaze)
- Storage
- +5°C to +10°C
- Volume of pure alcohol
- 15%
- Rice polishing ratio "seimaï-buai"
- 60%
- Kobo/yeast/Kyokai
- KYO NO KOTO (KYOTO 221)
- Acidity
- 1.3
- Filtering
- Yabuta : The Yabuta filter press is a compressed air system equipped with a horizontal style originally developed by the YABUTA company. Yabuta filter press is equipped with the superior function of filtration and dewatering. This system does not create any damage to the filtered liquid.
- Appearance
- clear
slightly yellow - Palate
- dry
fruity
full bodied
spicy
vanilla - Idéal tasting temperature
- + 10 ° C to + 15 ° C
+35°C to +40°C - Service
- Sakazuki cup
white wine glass - Category
- Junmai Ginjo
- Sake counter value (SMV)
- +3
- Shubo (starter)
- Sokujo
- Recommandation
- EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
- Excise category
- W200
SASAKI SHUZOIt is a region blessed with good quality groundwater. Good water is said to have been one of the reasons why Hideyoshi picked this place, and the brewery is still using "Ginmei-sui" water, which is said to have been used by Sen no Rikyu for his tea ceremonies.
Our craftsmen are devoting themselves to produce sake traditionally, by maintaining the spirit of “handing down Kyoto Tradition” and making use of the taste of sake rice.
Also, they are aiming to produce delicious sake, not only by inheriting early experiences but also by actively undertaking new technologies and cooperating with industry-academia.
This is a 100% Kyoto-made sake using all Kyoto grown rice, “Gohyakumangoku” for the kôji rice, “Iwai” and “Kyo no Kagayaki” for the sake rice used for fermentation and mash, Kyoto originated yeast "Kyoto no Koto" and “Ginmei-sui” water that springs up from the former site of Jurakudai.
Reviews about this product
-
Denis C.
Published Sep 21, 2024 at 09:39 pm (Order date: Aug 29, 2024)very good (Translated review)
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This sake has light aromas of banana, mushroom, green walnut, white flowers, and overall very herbal notes. It is a dry and very fruity sake, full-bodied, spicy, woody, with subtle touches of vanilla.
Kyokissui Junmai Ginjo sake
€9.20
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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