Kikuizumi Hitosuji Sparkling Rose (720ml)

  • Kikuizumi Hitosuji Sparkling Rose (720ml)
  • Kikuizumi Hitosuji Sparkling Rose (720ml)
  • Kikuizumi Hitosuji Sparkling Rose (720ml)
  • Kikuizumi Hitosuji Sparkling Rose (720ml)
  • Kikuizumi Hitosuji Sparkling Rose (720ml)
  • Kikuizumi Hitosuji Sparkling Rose (720ml)
  • Kikuizumi Hitosuji Sparkling Rose (720ml)
  • Kikuizumi Hitosuji Sparkling Rose (720ml)
  • Kikuizumi Hitosuji Sparkling Rose (720ml)
  • Kikuizumi Hitosuji Sparkling Rose (720ml)

¥10,800

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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.


Awards

Kura Master2019 Sparkling Standard Division Gold

The "Kikuizumi Hitosuji Rose Sparkling Junmai" is the world's first genuine rosé Sparkling sake. It is made from "Sakemusashi" "Gohyakumangoku" sake rice from the Saitama Prefecture, refined down to 60% and brewed with "Sekishoku Koubo" (red yeast). There has already been a circulation of rosé sparkling sake in the market before, but this is the world's first type of sake that, through the secondary fermentation technique, achieves transparency and the removal of lees. Since the "Sekishoku Koubo" we used has a weaker fermenting power than other yeasts, we managed to obtain a beautiful light pink color through fermentation of the "moromi" (unrefined fermentation mash in the production of sake) by paying close attention to the preparation method and the control of the fermentation temperature. In addition to the sweet flavor, reminiscent of strawberries, the delicate bubbles that bust in the mouth bring out a mellow taste. We recommend this drink for a toast on special days or as a dessert after meals.

Pairing food proposed from Vendor
Sweets.

About "Kikuizumi"
The name of "Kikuizumi" carries the meaning of "Traditional Sake,It's aromatic like a chrysanthemum(Kiku) and clear like a spring(Izumi)". It is a smooth and refreshing local sake, made by hand according to the traditional methods and making the best use of the local natural features. We aim to create a beverage of a supporting quality, that heightens the food without standing on its way but still leaves a pleasant and surprising aftertaste.

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

Strawberry

Detailed information

Volume 720ml
Size (L W H) 8.7 x 8.7 x 32.0 cm
Weight 1.7 kg
Ingredients Rice, rice koji, water
Region Saitama
Alcohol content 11%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. ±-45
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. +3.8
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. 60%
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※We do not sell alcoholic beverages to underage.

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