Yonetsuru sake brewery / 米鶴酒造

Yonetsuru Kamenoo Junmai-daiginjo (180ml)

米鶴 亀の尾 純米大吟醸 (180ml) | Sake / 日本酒
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The Fine Sake Awards Japan2017 Daiginjo Division Gold

"Yonetsuru Kamenoo Junmai-daiginjo" is a Junmai Daiginjo brewed from 50% milled "Kamenoo", a famous rice cultivar known as "magical rice" which has been revived and used in full for the production of this sake. "Kamenoo" is a rice cultivar with excellent attributes for sake production that was first created in Yamagata prefecture in the Meiji period (1868-1912) and widely cultivated in eastern Japan. After acquiring a pure strain of seed rice stored at a research institute in Yamagata prefecture, workers at this brewery began to cultivate this rice locally from 1982 and gradually revived its use. Since then, it has formed the "Takahata Sake Rice Research Association" together with local farmers to work on the entire production process of Junmai Daiginjo from the cultivation of "Kame no O" to the brewing of the sake. This beautiful sake is distinctive for its full-bodied aroma and delicate taste which features subtle notes of grapes, pears, and bananas. The sake acquires an enhanced depth of flavor from its long fermentation process, during which it is aged at a low temperature for over 2 years in the refrigerators of the brewery. This is a valuable sake whose evolving flavors over the years will be an immense source of delight.

[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.

[Pairing food proposed from Vendor]
Sake-steamed clams, burdock beef rolls, seafood hotpot, seared bonito, basilico spaghetti, Viennese pot-au-feu, bacon stew, stir-fried squid in oyster sauce, gyoza soup, stir-fried bok choy, eight-treasure vegetables

[Important notes]
We do not sell alcoholic beverages to underage.

ワイングラスでおいしい日本酒アワード2017 大吟醸酒部門 金賞

幻の米と言われた名品種「亀の尾」を復活させて全量使用し、50%まで磨いて醸した純米大吟醸が「米鶴 亀の尾 純米大吟醸」です。「亀の尾」は、明治時代(1868~1912年)に山形県で開発され、東日本で広く栽培された醸造特性に優れた米です。山形県の試験場で保存されていた正統な種籾を入手し、1982年から当蔵の蔵人が地場で栽培して復活させました。以来、「高畠町酒米研究会」を地元農家と組織し、亀の尾を栽培から醸造まで手掛け、一貫造りで純米大吟醸を造っています。ふくよかな香りと素直なやわらかさが特徴で、ぶどう、洋ナシ、バナナを感じる穏やかな香味が主体の美しい日本酒です。長期熟成により深みや奥行きが増すことがわかっており、蔵元の冷蔵庫で2年以上低温熟成しています。経年変化も楽しみになる貴重な日本酒です。

[米鶴ブランドとは] 「米鶴」の名前は「お辞儀をするような稲穂の姿」と地元に伝わる民話「鶴の恩返し」に由来し、「感謝の気持ちを伝える、真心のこもった酒でありたい」という思いが込められています。「米作りからの酒造り」を基本に、地元産米を使った、香り・味・キレのバランスの良い爽やかな香味の日本酒です。



Size: 55 x 55 x 175 mm

Product: Japanese sake / 日本酒

Prefecture of production: Yamagata / 山形県

Top categories: Sake / 日本酒

Preservation: Keep refrigerated / 要冷蔵

Gift box: Without gift box / 化粧箱なし

Sake category: Junmai Daiginjo / 純米大吟醸酒

Theme: Awarded sake / 受賞酒, Terroir sake / テノワール酒, Small size of sake / 小瓶サイズの日本酒,Long Aged sake / 熟成古酒,数量限定 / Limited number sake,Domaine sake / ドメーヌ酒

Season: All season / 通年

Taste positioning: Aromatic sake / 薫酒Rich sake / 醇酒

Dry / Sweet: Medium dry / やや辛口

Better temperature to drink: Cold (10℃) / 花冷え, Warm (30 - 40℃) / ぬる燗

Alcohol degree: 16%vol.

Polishing ratio: 50%

Sake Meter Value: +2~+4

Acid level: 1.11

Choice1: sake rice: Kamenoo / 亀の尾

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