Kitaya Souden Tokubetsu-junmai Yamahai (720ml)

  • Kitaya Souden Tokubetsu-junmai Yamahai (720ml)
  • Kitaya Souden Tokubetsu-junmai Yamahai (720ml)
  • Kitaya Souden Tokubetsu-junmai Yamahai (720ml)
  • Kitaya Souden Tokubetsu-junmai Yamahai (720ml)
  • Kitaya Souden Tokubetsu-junmai Yamahai (720ml)
  • Kitaya Souden Tokubetsu-junmai Yamahai (720ml)

¥1,640

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  • *All prices shown are the product prices from the Japanpage:.
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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)2018 Junmai Division Silver
International Wine Challenge (IWC)2017 Junmai Division Commended

"Kitaya Souden Tokubetsu-junmai Yamahai" is a Tokubetsu Junmai-shu made with 100% of the best "Yamada Nishiki" rice from Fukuoka's Itoshima and has a unique fresh taste due to the "Pasteur Before Bottle" method. The "Pasteur Before Bottle" method preserves the taste of freshly made sake by bottling it right after fermentation, pasteurizing bottle by bottle to kill the germs inside, immediately cooling it down, and finally storing it at low temperature. The pasteurization before storage (freshly bottled sake) creates a fresh and balanced sake with a focus on Ginjoko aroma. Slowly fermented at low temperature during which the Yamahai yeast turns the mixture into mash over a period of 2 months, this sake has a fruity and refreshing acidity. The complex and rich acidity typical of Yamahai yeast fermentation will bring out the best of dishes. In particular, it has a great affinity with meat dishes that are rich in taste, giving it the nickname "Carnivorous Junmai-shu."

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 cm
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. +2.2
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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