Iwai means, in Kyoto, "celebration". Iwai sake rice, produced in Kyoto, has been polished to 50% and slowly brewed with care at low temperatures. The texture of this sake, soft and silky, with a sweet aroma, predestines it to accompany a meal.
The dominant aromatic notes are pear and gardenia flower.
Our perfect combination : white fish sashimi, carpaccio, dried fish, avocados, seafood salads, chop suey vegetables, vegetables tempura, aromatic herbs salads, spring rolls, nems, scallops , crab, fresh fruits, wild mushrooms, blue cheeses.
NISSHOT1
Data sheet
- Origin
- Kyoto, Japan
- Brewery
- SHOTOKU SHUZO
- Weight
- 720 ml net
- Packaging
- glass bottle brown color
- Ingredients
- rice (Iwai rice kôji, steamed rice "kakemai" iwai), rice kôji
- Storage
- in the refrigerator between +2°C and +10°C
- Volume of pure alcohol
- 15,5%
- Rice polishing ratio "seimaï-buai"
- 50%
- Kobo/yeast/Kyokai
- kyo-no-Koto
- Acidity
- 1.4
- Filtering
- natural
- Appearance
- clear
very pale yellow - Palate
- mellow
silky - Idéal tasting temperature
- + 6 ° C to + 10 ° C
- Service
- natural bamboo cup
pottery sake cup
sake glass - Category
- Daiginjô
Junmaï - 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
- I000
- Product
- Sake
SHOTOKU SHUZOOur craftsman uses only rice, koji and water to produce pure, authentic and sophisticated artisanal sake, brewed using the traditional methods of the Junmai classification. The house adheres to the process that states that sake must be made exclusively from 100% Japanese rice, pure water and traditional sake brewing methods in Japan.
This regulation strictly prohibits the use of additives such as other forms of alcohols and sugar.
To make an excellent sake, it is essential to use sake rice from the highest quality.
Our craftsman buys special rice for sake, of superior quality, in a rice field specifically cultivated near Kyoto. His farmer ensures that he receives the highest quality rice, according to his specifications. Both are also engaging in new organic farming methods that eliminate the need for pesticides.
The Fushimi region is famous for the production of sake and for its underground spring water: "Fushimizu". This fresh, pure and delicious water, used for manufacturing and bottling, is drawn more than 70 meters deep directly from the inside of the plant.
Shotoku Shuzo sakes consist only of sake rice and Fushimizu water.
Many prestigious local chefs, experts in Kyoto-style cuisine, prefer Shotoku sake for tasting their dishes.
Related Products
Junmaï Daiginjô Karaku sake
€45.00
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