Sakehitosuji Akaiwaomachi Gold Junmai-daiginjo (720ml)

  • Sakehitosuji Akaiwaomachi Gold Junmai-daiginjo (720ml)
  • Sakehitosuji Akaiwaomachi Gold Junmai-daiginjo (720ml)
  • Sakehitosuji Akaiwaomachi Gold Junmai-daiginjo (720ml)
  • Sakehitosuji Akaiwaomachi Gold Junmai-daiginjo (720ml)
  • Sakehitosuji Akaiwaomachi Gold Junmai-daiginjo (720ml)
  • Sakehitosuji Akaiwaomachi Gold Junmai-daiginjo (720ml)

¥6,347

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  • *All prices shown are the product prices from the Japanpage:.
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  • *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 Ginjyo Division Silver
International Wine Challenge (IWC)2019 Junmai Ginjyo Division Trophy
International Wine Challenge (IWC)2019 Junmai Ginjyo Division Gold

Once referred to as the king of rice for sake brewing, the legendary "Omachi" has now been brought back and polished to 38% before brewing to create "Sakehitosuji Akaiwaomachi Gold Junmai-daiginjo", the pinnacle of sake in the "Sakehitosuji" brand. The taste of sake is decided by the rice used to brew it. Omachi rice has large grains with sizeable cores, and koji bacteria takes well to it, which is why it is regarded as the ultimate rice for making sake, but it is difficult to grow, which lead to dwindling production. For a time it faded to legend until "Omachi" rice was brought back again by this brewery and polished generously to create this sake, filled with the flavor of the rice. At the "International Wine Challenge (IWC)2019", the highest judging authority on wines in the world, the brand was honored with a trophy as the top brand among recipients for the gold medal for Junmai Daiginjo, making it truly one of the top Junmai Ginjo in the world.

Pairing food proposed from Vendor
Minced mackerel, grilled chicken, shabu-shabu pork

About "Sakehitosuji"
Using local rice and water, and fermented with the natural climate of the region, this sake shows the true possibilities of local sake. By reviving the legendary Omachi rice from the local Okayama region, and generously polishing it, they have created the Sake Issetsu brand. It has a well-rounded and elegant taste.    

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) 8.0 x 8.0 x 30.0 cm
Weight 1.1 kg
Ingredients Rice,rice koji,water
Region Okayama
Alcohol content 16%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. ±+4~5
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. 1.4
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. 38%
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※We do not sell alcoholic beverages to underage.

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