Nanakanba Seven Junmai-ginjo Kimoto undiluted (720ml)

  • Nanakanba Seven Junmai-ginjo Kimoto undiluted (720ml)
  • Nanakanba Seven Junmai-ginjo Kimoto undiluted (720ml)
  • Nanakanba Seven Junmai-ginjo Kimoto undiluted (720ml)
  • Nanakanba Seven Junmai-ginjo Kimoto undiluted (720ml)
  • Nanakanba Seven Junmai-ginjo Kimoto undiluted (720ml)
  • Nanakanba Seven Junmai-ginjo Kimoto undiluted (720ml)

¥1,970

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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
Chugoku Sake Awards2019 Jummai-shu Division Prize winner

"Nanakanba Seven Junmai-ginjo Kimoto" is a Junmai-ginjo brewed with the local Shimane Prefecture rice Kairyo Omachi polished to a 50% ratio. Its mash is produced in a traditional method that keeps the alcohol content under 15%. Prepared by Chief Brewer Izumo, a highly skilled industry veteran, the sake does not use the artificial lactic acid typically used in sake brewing. Instead, with much time and effort, it is brewed naturally with a yeast starter in the old-fashioned manner. In contrast to typical sake brewed in this style, which tends to be full-bodied and rich, this sake has a silky touch that goes down smoothly. It is delicious both chilled and warmed, and goes well with the “tobikiri-kan” method of heating sake to 55℃.

Pairing food proposed from Vendor
Grilled soft roe, monkfish liver

About "Nanakanba"
"Nanakanba" is a brand named after a legendary Japanese race horse that took all seven crowns of the G1 Japan Cup. The sake of this famous brand is prepared by Chief Brewer Izumo, who uses traditional brewing techniques. The brand’s sake is made with carefully selected sake rice varieties and pure water from the town of Okuizumo. Nanakanba sake is dry but pleasant to the palate, with delicate scents and crisp flavors.

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

Detailed information

Volume 720ml
Size (L W H) 7.5 x 7.5 x 29.5 cm
Weight 1.2 kg
Ingredients Rice,rice koji,water
Region Shimane
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. ±+3
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. +1.7
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. 50%
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※We do not sell alcoholic beverages to underage.

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