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Saké Gozenshu Junmai Daiginjo "Kei"

Sale price23,28 €77,60 € / L

  • Fascinating
  • Sweet banana notes after serving
  • Progressive awakening

You will quickly be captivated by its sweet banana aroma after pouring the sake into your glass, but it will gradually be awakened by the dew characteristic of Omachi rice as it is sipped.

Packaging : 300 ml net
テイスティングのヒント

Tasting notes

Perfect pairings

Served cold: white fish sashimi, octopus carpaccio, raw tuna, fresh oysters, raw shellfish (warty venus, dog cockles, clams), cockle salad….

Served hot: breaded oysters, stuffed shellfish, paella...

Tasting notes

Colour: pale
Palate: complex, dry saké

Description

With its full-bodied acidity enlivening the entire sake, Kei is equally suited as an aperitif or at the dinner table.

This sake was awarded a silver medal at the prestigious International Wine Challenge.
Setting the standard for excellence, the Gozenshu Junmai Daiginjo "Kei" is made from the finest Omachi rice, sumptuously polished to 50%. The pure rice flavour and aroma make it a very special sake.

Did you know that in modern sake brewing, the aroma depends mainly on the type of yeast used? There are certain types of yeast that produce more aroma. However, they are generally unstable when it comes to preserving the flavour. Likewise, yeasts that produce more flavour yield less aroma.
In order to get the best of both aspects, two types of yeast were blended to maintain the balance between aroma and flavour.
"Kei" truly embodies the quest for an aromatic and full-bodied sake.

Characteristics
Packaging: green-coloured bottle
Storage: +5°C to +10°C
Weight: 300 ml net, 720 ml net
Recommendation: EXCESSIVE ALCOHOL CONSUMPTION IS DANGEROUS TO YOUR HEALTH. DRINK RESPONSIBLY. DRINKING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL AMOUNTS, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD. THE SALE OF ALCOHOL TO PERSONS UNDER 18 YEARS OF AGE IS PROHIBITED
Category: Junmai, Gozenshu, Daiginjo
Production notes
Pure alcohol volume: 16%
Rice polishing ratio "seimai-buai": 50%
Kobo/yeast/Kyokai: KA4-01
Acidity: 1.7
Filtration: Yabuta: The Yabuta filter press is a compressed air system fitted with a horizontal style originally developed by the YABUTA company. The Yabuta filter press is equipped with superior filtration and dehydration functions. This system causes no damage to the filtered liquid.
Excise category: I000
Sake Meter Value (SMV): +5
Ingredients & nutritional values
Ingredients: omachi rice, kôji
Origin
Origin: Okayama, Japan
Brewer: TSUJI HONTEN
Producer: TSUJI HONTEN
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