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Kamotsuru Junmai Ginjo Itteki Nyukon Sake, 300ml
Kamotsuru Junmai Ginjo Itteki Nyukon Sake, 300ml
Alcohol abuse is bad for your health, please consume in moderation
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DELIVERY AND RETURNS
Delivery delay :
1 to 3 working days for France, Belgium and Switzerland.
3-5 working days for other countries in Germany, Italy, Spain, United Kingdom, Netherlands, Denmark and Austria
3-5 business days for other countries via DHL
This item is shipped from our warehouse in France.
You can return or exchange an item within 14 days of receiving your order. For more information, see our Return Policy
Technical Data
| Capacity | 300 ml |
|---|---|
| Product origin | made in Japan |
| Sake family | Junmai Ginjo |
| Alcohol | 15.3% |
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Ginjo is a delicate sake with a discreet aroma due to a high percentage of rice polishing.
Alcohol content:15.3°
Appearance: Junmai ginjo sake, pale yellow in color, with almost orange highlights. Clear clarity, clear and thick disc.
Nose : Nose of good quality and complex at first glance. Good intensity expressed by typical ginjo sake esters: the capron-san ester translated here by the pineapple aroma. When aerated, the ethyl acetate ester appears, expressed by the aromas of fresh grapes and fresh grass. We also note the phenylethanol ester expressed by the floral scent of rose. span>
Mouth: The attack is immediately expressed on the glycerol. Then, a good reaction of acidity and sweetness is added to make it expressive and tasty in the middle of the mouth.
Finale: The retro-olfaction is powerful and rich thanks to the alcohol support which barely burns the language. Finally a finish which lingers on the minerality.
Accord : Sake notable for its charisma and complexity. It will go perfectly with your starters such as a shiitake and bonito broth or shrimp tempura.
Tasting temperature : Best slightly heated (35°) p>
Ingredients : Rice (30%), Koji (8.3%), Water (61 .7%)
Storage: Store in a dry, cool place, protected from light.
In 1873, Wahei KIMURA invented his sake which he named Kamotsuru and whose brewery became a company in 1918. To produce high quality sake, it is not only water quality, but also rice polishing techniques that are essential. To overcome the limitation of polishing carried out using a grinding wheel powered by a water mill, the company purchased from the Satake company the first rice polishing machine in Japan, developed in 1898. Thanks to this technological advance, the polishing rate increased to 75%, a first for the time. In addition to winning first prize at the Paris Universal Exhibition of 1900, in 1970, and for 18 years. consecutive years, this sake of particularly esteemed quality won the gold medal at the National New Sake Competition and in April 2014, when Shinzo Abe met President Obama, it was Kamotsuru sake that was offered to them. This event, still in everyone's memory, made the sakes of the Kamotsuru brewery, this great name in sake breweries, even more popular.
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