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Harushika Kioke-sake ver.01 Junmai-ginjo unpasteurized undiluted (720ml)

  • Harushika Kioke-sake ver.01 Junmai-ginjo unpasteurized undiluted (720ml)
  • Harushika Kioke-sake ver.01 Junmai-ginjo unpasteurized undiluted (720ml)
  • Harushika Kioke-sake ver.01 Junmai-ginjo unpasteurized undiluted (720ml)
  • Harushika Kioke-sake ver.01 Junmai-ginjo unpasteurized undiluted (720ml)
  • Harushika Kioke-sake ver.01 Junmai-ginjo unpasteurized undiluted (720ml)
  • Harushika Kioke-sake ver.01 Junmai-ginjo unpasteurized undiluted (720ml)

¥2,520

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  • *All prices shown are the product prices from the Japanpage:.
  • *Product price can be shown in multiple currencies as reference values.
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  • *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.

"Harushika Kioke-sake ver.01 Junmai-ginjo, unpasteurized undiluted" is a Junmai Ginjo that uses the king of brewer's rice, 「Yamadanishiki」, polished to 55%, and brewed with the traditional brewing method, Kiokejikomi (a brewing technique that uses wooden barrels). Nara is the birthplace of Japanese sake and also wooden barrels. From 2005, we revived Kiokejikomi and produce the sake in small quantities. Kiokejikomi takes much more effort than metallic tanks but produces sake with a unique scent and flavor. In pursuit of flavor that exceeds the previous year, rich smell, delicious rice, and sweetness are all put in the sake. Enjoy the exquisite harmony of flavor unique to Kiokejikomi, giving you gorgeous aroma and refined flavor.

Pairing food proposed from Vendor
Since the sake has a rich smell, it goes well with meals that use Shiso (Japanese basil), Japanese pepper tree buds, Japanese pepper, basil, herbs, and plums. It also has a rich flavor, so it goes well with rich flavored meals with ginger accents. Good combinations: grilled crabs, shrimp dumplings, sake-steamed clam (with Japanese pepper buds), bamboo shoots dressed with Udo tree buds, local chicken grilled with yuzu pepper, slightly boiled pike conger covered with plums, and squid dressed in fresh ginger

About "Harushika"
At the birthplace of Japanese sake, Nara, we continue to pass on the high-quality sake brewed using the traditional method, "Nantoshohaku", to this day. Polishing carefully selected brewer’s rice to a high degree and brewing, we made light tasting and mildly textured sake with a gorgeous smell and a crisp finish.

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

Detailed information

Volume 720ml
Size (L W H) 7.5 x 7.5 x 29.0 mm
Weight 0.9 kg
Ingredients Rice,rice koji, water
Region Nara
Alcohol content 17%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. ±-5
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. 2.1
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. 55%
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※We do not sell alcoholic beverages to underage.

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