Sake Junmai Daiginjo Karaku

Name: Sake Junmai Daiginjo Karaku
Brand: SHOTOKU SHUZO
SKU: NISSHOT1
Price: 45.00 EUR
Availability: OutOfStock

Ref : NISSHOT1

€45.00

Tax Included

€62.50 / L

Out-of-Stock

The sakés Junmaï Daiginjô are balanced, refined sakes. The Rice "Iwai" used here is a high quality rice, which makes this saké a drink in general reserved for ceremonies.

Iwai means, in Kyoto, "Celebration". The rice for Sake "Iwai", produced in Kyoto, was polished at 50% and brewed slowly, with precaution, at low temperatures. The texture of this saké, mellow and silky, to the sweet aroma, the predestin with the accompaniment of a meal.
The dominant aromatic notes are the pear and the gardenia.

Our perfect agreements : sashimi of white fish, carpaccio, dried fish, lawyers, salads of the sea, vegetables chop suey, tempura of vegetables, salads with aromatic herbs, spring rolls, nems, nix of saint- Jacques, crab, fresh fruit, sylvester mushrooms, Patterned pasta cheese.

Data sheet

Origin: Kyoto, Japan
Brewery: SHOTOKU SHUZO
Weight: 720 ml net
Packaging: glass bottle brown color
Ingredients: rice (Iwai rice kôji, steamed rice "kakemai" iwai), rice kôji
Storage: in the refrigerator between +2°C and +10°C
Volume of pure alcohol: 15,5%
Rice polishing ratio "seimaï-buai": 50%
Kobo/yeast/Kyokai: kyo-no-Koto
Acidity: 1.4
Filtering: natural
Appearance: clear
very pale yellow
Palate: mellow
silky
Idéal tasting temperature: + 6 ° C to + 10 ° C
Service: natural bamboo cup
pottery sake cup
sake glass
Category: Daiginjô
Junmaï
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: I000
Product: Sake

SHOTOKU SHUZO

Our craftsman uses only rice, koji and water to produce pure, authentic and sophisticated artisanal sake, brewed using the traditional methods of the Junmai classification. The house adheres to the process that states that sake must be made exclusively from 100% Japanese rice, pure water and traditional sake brewing methods in Japan.
This regulation strictly prohibits the use of additives such as other forms of alcohols and sugar.
To make an excellent sake, it is essential to use sake rice from the highest quality.
Our craftsman buys special rice for sake, of superior quality, in a rice field specifically cultivated near Kyoto. His farmer ensures that he receives the highest quality rice, according to his specifications. Both are also engaging in new organic farming methods that eliminate the need for pesticides.
The Fushimi region is famous for the production of sake and for its underground spring water: "Fushimizu". This fresh, pure and delicious water, used for manufacturing and bottling, is drawn more than 70 meters deep directly from the inside of the plant.
Shotoku Shuzo sakes consist only of sake rice and Fushimizu water.
Many prestigious local chefs, experts in Kyoto-style cuisine, prefer Shotoku sake for tasting their dishes.