Saked Saked Junmaishu Kokkano Kaori, 10%, 720 ml
Ref : NISKAM
€29.95
Tax Included
This sparkling saké is a real favorite.
The name "Kokkano Koari" means "the perfume of national flowers" in Japanese, referring to the use of locally grown rice in the Iwate prefecture. This sparkling saké challenges by its pink dress, from the special red yeast to Sake used. Sparkling is the result of a bottle secondary fermentation because its production method is inspired by that of Champagne.
Availability is limited. It is a faint natural bubbles, elegant, refined, with fruity and floral, acidulous impression, evoking the acerola cherry and its taste complexity, to the notes of citrus, cherry, raspberry, wild berries.
We recommend his service in a champagne glass, served between + 4 ° C and + 7 ° C, at the aperitif, or in accompaniment to oysters, a carpaccio of salmon, a lobster salad, a Tartar of Saint-Jacques, Chocolate desserts
NISKAM
Data sheet
- Origin
- IWate, Japan
- Capacity
- 720 ml net
- Packaging
- Black bottle
- Ingredients
- Ginginga. Local rice adapted to the manufacture of saké. Ginginga has excellent resistance to cold and a big grain. It is suitable for making saké. Its taste is clear and refreshing.
Rice Ginginga (grown in Tono), Koji de Riz (Iwate) - Storage
- ideally in cellar
- Volume of pure alcohol
- 10%
- Filtration
- Pressing Yabuta: The Yabuta press is a compressed air system equipped with a horizontal style originally developed by Yabuta. The Yabuta press filter is equipped with the superior filtration and dehydration function. This system does not create any damage to the filtered liquid
- Rice polishing ratio "seimaï-buai"
- 55%
- Acidity
- 6,2
- Appearance
- Dew
- Palate
- Taste: fruity, sweet and tangy recalling the Acerola cherry (citrus note, cherry, raspberries, wild berries)
- Idéal tasting temperature
- fees + 4 ° C to + 7 ° C
- Category
- sake sparkling
- Sake counter value (SMV)
- -60
- 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
- Note
- Accords: oysters, carpaccio salmon, lobster salad, Tartar of Saint-Jacques, chocolate desserts
Lle Toji (master brewer) Katsuyoshi Sasaki declares to use a very low mineral water for the manufacture of saké. This very soft water slows down the fermentation process, which gives a softer and more refined saké, but also makes the manufacturing process more laborious.
The Kamihei Shuzo house meets a resounding success with its sparkling saké from a second bottle fermentation. To get the pretty dew color, the Toji uses red yeast. The brewing water comes from Mount Rokkushisan, the second highest mountain of Iwate Prefecture. The groundwater flowing from the mountains are abundant. As they use clean underground water for brewing, their products are known for their purity and clarity.
Kamihei Shuzo is distinguished by integrated production, rice grown on site to the manufacture of saké. They started producing rice in Saké in 2020. Their objective is to control the entire sector, the production of rice to the manufacture of saké, as a wine estate, following the principle "brewing the saké with a focus on the Rice". They grow varieties of rice such as "Yuinoka", "Miyamanishiki", "Ginginga", "Hitomebore" and "Kamenoo".
Yuinoka: Yuinoka rice was developed by Iwate Prefecture for more than 10 years. As it has few unwanted aromas such as proteins, it makes it possible to develop a beautiful saké. Miyamanishiki: Miyamanishiki is suitable for cold regions. The saké elaborated from this rice has a refreshing and lively taste. Ginginga: local rice adapted to the manufacture of the saké.
Ginginga has excellent resistance to cold and a big grain. It is suitable for making saké. Its taste is clear and refreshing. Hitomebore: Hitomebore is often consumed as meals in Japan. It is a popular rice produced in the Tohoku area. You can taste his sweet flavor that is clean. Kamenoo: Kamenoo was popular in many regions in the past, but the number of producers decreased because of the difficulty of its culture. Recently, it has been used as a fantastic rice for the saké.
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This sparkling saké is a real favorite.
The name "Kokkano Koari" means "the perfume of national flowers" in Japanese, referring to the use of locally grown rice in the Iwate prefecture. This sparkling saké challenges by its pink dress, from the special red yeast to Sake used. Sparkling is the result of a bottle secondary fermentation because its production method is inspired by that of Champagne.
Availability is limited. It is a faint natural bubbles, elegant, refined, with fruity and floral, acidulous impression, evoking the acerola cherry and its taste complexity, to the notes of citrus, cherry, raspberry, wild berries.
We recommend his service in a champagne glass, served between + 4 ° C and + 7 ° C, at the aperitif, or in accompaniment to oysters, a carpaccio of salmon, a lobster salad, a Tartar of Saint-Jacques, Chocolate desserts
Saked Saked Junmaishu Kokkano Kaori, 10%, 720 ml
€29.95
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.
FAQ