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Yonetsuru "The Brilliance of Grateful Cranes Frying Sky High" Junmai-daiginjo undiluted (720ml)

  • Yonetsuru
  • Yonetsuru
  • Yonetsuru
  • Yonetsuru
  • Yonetsuru
  • Yonetsuru

¥5,400

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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)2017 Junmai Daiginjo Division Bronze
Kura Master2017 Junmai Daiginjo Division Platinum
Sake Competition2017 SUPER PREMIUM Division Silver
Junmai award2015 Gold

The highest quality Junmai Daiginjo in the "Yonetsuru" brand is "Yonetsuru "The Brilliance of Grateful Cranes Frying Sky High"" Junmai-daiginjo, undiluted"". Based on a wealth of information, it is brewed using advanced brewing techniques that take advantage of the latest knowledge about each year's rice, which is the raw material; the mold starter; and the yeast. Carefully selected sake rice from Yamagata Prefecture is polished to 35% over 3 days, creating a top quality product through small-quantity production and thorough quality control. "Yonetsuru "The Brilliance of Grateful Cranes Frying Sky High" Junmai-daiginjo, undiluted" is a flawless sake, with a balanced flavor unique to Yonetsuru that is reminiscent of bananas and muscat grapes. The design, which features a crane flapping its wings majestically, gives the bottle an aura and auspicious feeling, making it a perfect gift.

Pairing food proposed from Vendor
Clams steamed in sake, crab tomalley, bonito tataki, cream croquettes, salmon marinade, fried oysters, happosai stir fry, gomoku stir-fry, gyoza dumplings 

About "Yonetsuru"
The name "Yonetsuru" is derived from the bowing posture of ears of rice and the locally told tale "Crane's Return of a Favor." It incorporates a wish to create a sake that conveys a sense of gratitude and is imbued with sincerity. Under the concept of brewing that starts with rice-growing, this Japanese sake uses locally produced rice to offer a refreshing balance of scent, taste, and sharpness.

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 mm
Weight 1.2 kg
Ingredients Rice, rice koji, water
Region Yamagata
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. ±±0
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. 35%
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※We do not sell alcoholic beverages to underage.

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