Kitaya Ginnosato Junmai-ginjo (720ml)

  • Kitaya Ginnosato Junmai-ginjo (720ml)
  • Kitaya Ginnosato Junmai-ginjo (720ml)
  • Kitaya Ginnosato Junmai-ginjo (720ml)
  • Kitaya Ginnosato Junmai-ginjo (720ml)
  • Kitaya Ginnosato Junmai-ginjo (720ml)
  • Kitaya Ginnosato Junmai-ginjo (720ml)

¥1,670

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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
International Wine Challenge (IWC)2019 Junmai Ginjo Division Commended
International Wine Challenge (IWC)2018 Junmai Ginjo Division Silver
International Wine Challenge (IWC)2017 Junmai Ginjo Division Bronze

"Kitaya Ginnosato Junmai-ginjo" is a Junmai-ginjo which is made from rice specially grown by their own farmers and contracted farmers in rural Yame. Located in the prime breadbasket region of Kyushu, the brewery uses spring water from Mt. Shakka and Mt. Gozen and the subterranean Yabe River in the brewery process. The sake is made with 100% "Kitaya Ginnosato" rice which they raise lovingly in Yame, Fukuoka. The rice is polished to a ratio of 59% before being brewed with clear water, which gives it a harmonious rich full-bodied taste and fruity Ginjoko aroma. It brings out the best of various dishes, so enjoy pairing it with different food. In 2018, the influential Wine World Championships in Brussels added a Japanese sake category, "SAKE selection" and this sake was chosen as 1 of the 7 brands out of 132 brands to receive the Platinum Medal in the Junmai Ginjo-shu category, proving its high quality even on the world stage.

About "Kitaya"
In the brewery name"Kitaya", there is the spirit of "wanting to convey much joy through sake." For about 200 years since the foundation, the family constitution of "the house master himself must make the sake" has been upheld. Now, the team of brewery, technicians, and skilled brewery workers are putting their techniques and experiences to use and making sake with passion.

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) 28.0 x 20.0 x 30.0 mm
Weight 7.2 kg
Ingredients Rice, rice koji, water
Region Fukuoka
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. ±+2
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. 59%
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※We do not sell alcoholic beverages to underage.

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