Katsuyama Gen Junmai-daiginjo undiluted (500ml)

  • Katsuyama Gen Junmai-daiginjo undiluted (500ml)
  • Katsuyama Gen Junmai-daiginjo undiluted (500ml)
  • Katsuyama Gen Junmai-daiginjo undiluted (500ml)
  • Katsuyama Gen Junmai-daiginjo undiluted (500ml)
  • Katsuyama Gen Junmai-daiginjo undiluted (500ml)
  • Katsuyama Gen Junmai-daiginjo undiluted (500ml)

¥8,400

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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.
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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 Gen Junmai-daiginjo, undiluted (720ml)" is a rich, sweet sake made using modern technology based on traditional brewing methods from the Genroku era of the Edo period (1688-1704). It is a gem in liquid form, with a distinguished sweetness comparable to that of a wine made from grapes affected by noble rot. As it sits in one's mouth, it gives off the scent of ripened fruits along with a slight, pure sweetness, while a deep, rich flavor spreads throughout. We recommend having it with meat dishes such as a rich foie gras, or when having a blue or washed-rind cheese with honey. Moreover, for those looking for a new experience, we are sure you will enjoy the combination of sake with desserts and sweets.

Pairing food proposed from Vendor
foie gras; blue cheese  

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 500ml
Size (L W H) 6.0 x 6.0 x 29.5 cm
Weight 0.9 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. ±-80
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. +3.3
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. 50%
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※We do not sell alcoholic beverages to underage.

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