Saked in Tokubetsu Junmai

Name: Saked in Tokubetsu Junmai
Brand: KATSUYAMA SUPRÊME SAKÉ
SKU: NISGS8
Price: 28.80 EUR
Availability: OutOfStock

Ref : NISGS8

€28.80

Tax Included

€40.00 / L

Out-of-Stock

"Link" (Relations) in Japanese. Katsuyama has developed the sake In to promote remarkable relationships with people.

Rice (Hitomebore variety) comes from irrigated rice fields by the pure and underground water of the Izumigatake mountain (northwestern Sendai). The yeast KOBO is also from Miyagi. In is a pure sondai terroir sake.
The attack is round and fleshy, nevertheless it is a dry saké. It is characterized by a rich flavor of concentrated softness and umami, powerful notes and rich rice rice cooked.
It is tailored to or hot, from the beginning to the end of the meal.
This saké won the Best Junmai Prize in 2012, at the prestigious Sendai Sake Competition.
Manufacturers of Sake in Japan say that in Tokubetsu Junmai is the expression of the purity and softness of Sendai rice.

Our perfect agreements : Fish, oysters, grilled meat of Wagyu

Data sheet

Origin: Miyagi, Japan
Brewery: Katsuyama Supreme
Capacity: 720 ml
Packaging: glass bottle dark colour, Lord Date Masamune armor colour (17th century, the fief Lord of the current Miyagi Prefecture)
Ingredients: hitomebore rice, rice kôji
Storage: in the refrigerator between +2°C and +10°C
Volume of pure alcohol: 15%
Rice polishing ratio "seimaï-buai": 55%
Acidity: 1.6
Filtering: fukuro shibori : traditional method of drip pressing: the sake, placed in permeable bags, is collected drip, thus preserving a silky and elegant texture. It is pressing by gravity.
natural
Appearance: clear
Palate: fleshy
mellow
Idéal tasting temperature: +8°C to +12°C
Service: pottery sake cup
sake glass
Category: Junmaï
Tokubetsu
sake used in cooking
Our tip: Rotate the bottle (head to tail) 2 or 3 times. Rice starch saccharification generates glucose, which is more dense than the rest of the liquid. The glucose is at the bottom of the bottle and this rotation helps spreading uniformly throughout the bottle.
Recommendation: EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
Excise category: W200

KATSUYAMA SUPRÊME SAKÉ

Date Masamune was a lover of art and good meat, gourmet and particularly fond of fermented rice wines commonly called sake. Our Lord in question, in order to secure his permanent supply of sake, then appointed six financially well- established (prosperous) families to create real sake breweries and elaborate high-end sake to supply himself and his family. To do this, the families had to buy him the best rice, very expensive. The fruit of this rice trade also enabled him to maintain his armies. The Isawa family created the Katsuyama house at their request and started making homemade sakes: the Gozenchu. Since then, three and a half centuries have passed and, from these 6 elected families, only the Isawa family, owner and operator of the brand KATSUYAMA, has survived in the high end and continues brilliantly, led by the twelfth generation in the person of Jihei Isawa. It should be noted that the Date family still exists and that its current 34th generation continues to be provided by the Isawa family! The range we offer comes in 6 nihon-shu, among which 4 Gozenshu which tasting will surprise you enormously (their consumption was reserved, in the past, exclusively to the Lords). These Gozenshu are extraordinary, surprising, confusing, and rare and can’t leave you indifferent. One thing is certain, it will be very difficult for you, having tasted these nectars of the Lords, to revel in the same way with all the other sake or nihonshu present on the market.