Katsuyama Ken Junmai-ginjo (720ml)

  • Katsuyama Ken Junmai-ginjo (720ml)
  • Katsuyama Ken Junmai-ginjo (720ml)
  • Katsuyama Ken Junmai-ginjo (720ml)
  • Katsuyama Ken Junmai-ginjo (720ml)
  • Katsuyama Ken Junmai-ginjo (720ml)
  • Katsuyama Ken Junmai-ginjo (720ml)

¥3,000

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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.

Awards
International Wine Challenge (IWC) 2019 Junmai Ginjo Division Trophy
Kura Master2018 Junmai Daiginjo & Junmai Ginjo Division Platinum
International Wine Challenge (IWC) 2018 Junmai Ginjo Division Gold
Sake Competition2016 Junmai Ginjo Division 1st place
Sake Competition2015 Junmai Ginjo Division 1st place

"Katsuyama Ken Junmai-ginjo (720ml)"is a Japanese sake, carefully brewed using "Yamada Nishiki" - a brewer's rice produced in Mirai, Hyogo Prefecture, polished down to a ratio of 50%. While mild in flavor, this elegant and refined sake has a beautiful fragrance, and a smooth taste which provides a well-rounded umami afterward. Slightly dry, with a gentle acidity, it has excellent umami and a delicately balanced structure, and is highly recommended for pairing with lightly flavored meals such as seafood. The name "Ken" bears the meanings "presentation" and "a wonderful gift." At the "International Wine Challenge (IWC)2019", the world's most prestigious wine competition, this Junmai Ginjo won the trophy awarded to the most excellent brand among gold medal-winning junmai ginjo sakes, establishing its place among the world's best.

Pairing food proposed from Vendor
White fish sashimi

 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. ±+2
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. 50%
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※We do not sell alcoholic beverages to underage.

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