Monten Junmai Kimoto Vintage 2017 (720ml)

  • Monten Junmai Kimoto Vintage 2017 (720ml)
  • Monten Junmai Kimoto Vintage 2017 (720ml)
  • Monten Junmai Kimoto Vintage 2017 (720ml)
  • Monten Junmai Kimoto Vintage 2017 (720ml)
  • Monten Junmai Kimoto Vintage 2017 (720ml)
  • Monten Junmai Kimoto Vintage 2017 (720ml)

¥47,520

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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.

Monten Junmai Kimoto Vintage 2017 is a 100 bottle limited edition premium sake produced with 100% Hitogokochi brewer's rice cultivated in Kita-Azumino using specialized deep water cultivation methods and polished to 65%. This Black Label brew is the only one in the Monten line to be produced with Hitogokochi rice. Rice is prepared at nine contract farms within a 10km radius of the brewery. This rice is cultivated at higher water depths than standard rice, producing a thicker stalk and less rice yield, but in turn imparting more nutrients to each grain of rice and thickening the size of the inner white granule, making it ideal for special sake brews. The cool and clear underground waters of Japan's Northern Alps are referred to as "Treasure Water" for their quality. Among these, soft Onnamizu water from the Iyari Wetlands, a protected habitat in Nagano Prefecture and originating in thaw water, is used to produce this brew. This makes it a very rare Japanese sake, limited to 100 bottles, and among the finest in quality when it comes to terroir sakes made from the middle yield. One notable feature is that the date of brewing is listed on the bottle, letting you compare different annual flavor profiles and aging. The Black Label brand is brewed using a traditional sake yeast mash starter, in which the power of nature is harnessed through natural lactic acid bacteria, which imparts a uniquely gentle tart note and leads to a more elegant flavor profile. Another appeal of this sake is the complexity of umami flavor and aromas on offer, letting you experience how the additional aging imparts new flavor profiles. It pairs very well with richer meat dishes. This luxury sake is a cut above standard high-end sakes that are simply the result of brewing with rice with a low polished rice grain quantity, instead being developed deliberately for pairing with the best cuisine.

The Monten brand explained
This premium sake brand has a very rich and full-bodied umami flavor profile. This terroir sake is produced using clear and cool underground waters from Japan's Northern Alps referred to as "Treasure Water," as well as rice from deep water cultivation, a specialized technique used at contract farms within a 10km radius of the brewery. In this limited 100-bottle sake, the nakadori, or middle yield, of the luxury brew is exclusively used.

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

Apple、Banana、Pear、Melon、Rice、Steamed rice、Koji

Detailed information

Volume 720ml
Size (L W H) 8.0 x 8.0 x 27.0 cm
Weight 1.2 kg
Ingredients Rice, rice koji, water
Region Nagano
Alcohol content 17%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. ±+1.5
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. -
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. 65%
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※We do not sell alcoholic beverages to underage.

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