Kitaya Premium Tokubetu-junmai (720ml)

  • Kitaya Premium Tokubetu-junmai (720ml)
  • Kitaya Premium Tokubetu-junmai (720ml)
  • Kitaya Premium Tokubetu-junmai (720ml)
  • Kitaya Premium Tokubetu-junmai (720ml)
  • Kitaya Premium Tokubetu-junmai (720ml)
  • Kitaya Premium Tokubetu-junmai (720ml)

¥1,953

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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 Division Commended
International Wine Challenge (IWC)2018 Junmai Division Commended
International Wine Challenge (IWC)2017 Junmai Division Commended

"Kitaya Premium Tokubetu-junmai" is a special pure rice sake brewed using the king of brewer’s rice, "Yamadanishiki" and the local brewer’s rice produced in Yame Fukuoka Prefecture, “Gin no Sato,” using 50% of each, and polished them to 60%.The brewery is located in the best granary region in Kyushu and uses clear underwater of Yabe River’s clear streams springing from Shakagatake/Mt. Gozen as the water for sake making. “Gin no Sato” is cultivated improving "Yamadanishiki" and the sake draws out the positive characteristics of both by blending the two types of raw rice. It has a soft and full mellow taste and fruity/mellow scent that creates an exquisite harmony. It is a sake that makes meals more delicious.

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) 29.0 x 19.0 x 31.0 cm
Weight 7.7 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. ±+4
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. 60%
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※We do not sell alcoholic beverages to underage.

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