Katsuyama En, Tokubetsu-junmai (720ml)

  • Katsuyama En, Tokubetsu-junmai (720ml)
  • Katsuyama En, Tokubetsu-junmai (720ml)
  • Katsuyama En, Tokubetsu-junmai (720ml)
  • Katsuyama En, Tokubetsu-junmai (720ml)
  • Katsuyama En, Tokubetsu-junmai (720ml)
  • Katsuyama En, Tokubetsu-junmai (720ml)
  • Katsuyama En, Tokubetsu-junmai (720ml)
  • Katsuyama En, Tokubetsu-junmai (720ml)

¥1,980

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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 price (Packing + Shipping + Insurance))will be shown on the shipping cart page.

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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 En, Tokubetsu-junmai (720ml)" is a Japanese sake made from "Hitomebore," a premium variety of rice representative of Sendai, and brewed using a painstaking method. This method involves the idea of "limited water absorption" where the immersion time of the rice is intentionally shortened in order to avoid excess water absorption, as well as Fukuroshibori, a time-consuming process where the fermenting mash is packed firmly into bags and the essence allowed to be extracted drop by drop without the use of human hands. Tokubetsu-junmai is an authentic Sendai creation which was produced by the family brewery of Lord Date of Sendai Domain using local rice and water, which allows one to enjoy the pleasant aroma from the meticulous production process and the quality flavor of the rice used. The sake is named "En" , which symbolizes our wish to have a close and long-lasting relationship with all our customers.

[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.

[Important notes]
We do not sell alcoholic beverages to underage.
We do not deliver this product to the following countries and areas.
Canada, America, Mexico, Dominica, Korea, Hong Kong, Taiwan, Thailand, Vietnam, Singapore, Germany, Switzerland, Austria, United Kingdom, France.    

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 720
Size (L W H) 8.5 x 8.5 x 29.5 mm
Weight 1.2 kg
Ingredients Rice,rice koji,water
Region Miyagi
Alcohol content 15%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. ±+1
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. +1.6
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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