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The traditionnal taste of japan
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Junmai Kimoto is the best Kimoto type sake, to be enjoyed fresh, ideally at a temperature of +10°C.
This sake was created by delicate method based on new thinking to present extremely pure and tasty sake which never existed.
This is a rare Kimoto Junmai Ginjo sake, pleasant both hot and cold (and even on ice) thanks to its good balance.
The Gen denomination refers to the Genroku era, late seventeenth century, when Katsuyama House established and began to produce this style of sake.
Gozenshu is a fermented rice wine, the very best for the Nihon Shu, only reserved for the Lords of feudal Japan. Den means tradition.
The name Lei refers to a sacred creature of Japanese mythology. The first brewing of the LEI series, started in 2011, stopped suddenly due to the Great East Japan Earthquake, was resumed in 2012.
With an alcohol content of 15%, it is designed to provide excellent quality, which can be best described as the beauty of the ultimate sake Akatsuki and the rich, delicate taste of Gen.
This Nihonshu is made exclusively from Yamadanishiki rice grown in the best rice fields of Sendai Prefecture.
The REN particle refers to the Noren, the traditional curtain hung at the entrance of restaurants in Japan, with the significance that this sake will weave the future.
In Japanese, «EN» means link, relationship. Katsuyama has developed this Nihonshu En to bring people closer to each other.
Awarded World's Best Sake Sake Junmaï Ginjô by Prestigious International Wine Challenge Trophy 2019 !
Junmaï Daiginjô sakes are balanced, refined sakes. The "iwai" rice used here is a high quality rice, which makes this sake a beverage usually dedicated for ceremonies.