Katsuyama Akatsuki Junmai-daiginjo undiluted (720ml)

  • Katsuyama Akatsuki Junmai-daiginjo undiluted (720ml)
  • Katsuyama Akatsuki Junmai-daiginjo undiluted (720ml)
  • Katsuyama Akatsuki Junmai-daiginjo undiluted (720ml)
  • Katsuyama Akatsuki Junmai-daiginjo undiluted (720ml)
  • Katsuyama Akatsuki Junmai-daiginjo undiluted (720ml)
  • Katsuyama Akatsuki Junmai-daiginjo undiluted (720ml)

¥12,000

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  • *All prices shown are the product prices from the Japanpage:.
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  • *Payment should be made in Japanese yen.
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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.

"Katsuyama Akatsuki Junmai-daiginjo, undiluted (720ml)" is made using the finest Yamada Nishiki rice produced in Hyogo Prefecture, polished down until roughly 35% of the grain remains, and refined using centrifuge technology. After carefully preparing the mash, the use of a centrifuge allows us to separate the sake from the lees, and extract the rich rice flavors and essences at a low temperature. The exceptional sake we produce is well-rounded and wonderfully clear, not dissimilar to a mellow wine. Our authentic Junmai-daiginjo sake was ranked second out of 800 brands, and was awarded 95 'Parker 'Points' by the world-renowned wine critic, Robert M. Parker.

Pairing food proposed from Vendor
rich, fatty bluefin tuna

About "Katsuyama"
Japanese sake "Katsuyama" inherits a tradition that has been established for more than 320 years. It is rumored that the origin of the name lies in the superstition that samurai won victories in heaps, and is associated with the "Katsuyama Chignon", a fashionable women's hairstyle in the early Edo period (17th century). It is a full-bodied sake made through a slow and luxurious preparation that involves producing only 1 tank per week, where the moromi (a mash of barley, barley koji, yeat and water) is carefully fermented.

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) 8.5 x 8.5 x 29.5 cm
Weight 1.2 kg
Ingredients Rice,rice koji,water
Region Miyagi
Alcohol content 16%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. ±±0
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. +1.5
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. 35%
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※We do not sell alcoholic beverages to underage.

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