Tokubetsu Junmaï-shu Karaku Ki-Moto sake
Ref : NISSHOT2
€33.00
Tax Included
This sake is brewed according to the traditional ancestral method (since the Edo era)" ki-moto "(yeasts and lactic acid bacteria grow naturally).
This sake is full of natural organic acids and amino acids. This gives it a unique flavor, a lot of complexity, rich and deep fragrances.
This sake, with accents of ripe apples, mushrooms and nuts, offers a fresh finish.
Heated from 35 ° C to 40 ° C, it develops round and harmonious notes on the palate.
Our best combination : oysters, sea urchin, caviar, scallop, abalone, cod, sting ray, strong flavor cheeses …
NISSHOT2
Data sheet
- Origin
- Kyoto, Japan
- Brewery
- SHOTOKU SHUZO
- Weight
- 720 ml net
- Packaging
- glass bottle greenish color
- Ingredients
rice (Kôji Rice Gohyakumangoku, Steam Cooked Rice Nihonbare), Kôji de Riz- Storage
- in the refrigerator between +2°C and +10°C
- Volume of pure alcohol
- 16%
- Rice polishing ratio "seimaï-buai"
- 60%
- Kobo/yeast/Kyokai
- no. 7
- Acidity
- 2.0
- Filtering
- natural
- Appearance
- clear
- Palate
- complex
mellow - Idéal tasting temperature
- +16°C to +18°C
+35°C to +40°C - Service
- natural bamboo cup
pottery sake cup
sake glass - Category
- Junmaï
Kimoto
Tokubetsu - 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
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.
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This sake is brewed according to the traditional ancestral method (since the Edo era)" ki-moto "(yeasts and lactic acid bacteria grow naturally).
Tokubetsu Junmaï-shu Karaku Ki-Moto sake
€33.00
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