Ref NISZY2

Junmai Daiginjo KIN (GOLD) Sake - 720ml

67,00 €

93,06 € / L

Aged at very low temperature
Smooth & elegant
Delicious fruity notes

This sake is the pinnacle of the Zuiyo sake brewery. Brewed from the "king" of sake rice, Yamada-Nishiki, polished to 38%, it is aged at an extremely low temperature for one year.

Junmai Daiginjo KIN (GOLD) Sake - 720ml720ml67,00 €

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Tasting notes

Perfect pairings

This sake is particularly suitable for enjoying sushi, sashimi, seafood, oysters, steamed or grilled white fish

Tasting notes

Appearance: pale yellow
Palate: fresh and dry sake, elegant, fresh, with notes of melon and banana

Description

This elegant and delicate sake offers aromas of apple, melon and banana, white peach, and white fruits.

Zuiyo Co. was founded in 1867 in Kawashiri, a town that prospered under the rule of the Hosokawa clan as a collection and storage point for rice harvests. Zuiyo was the first brewery to transition from akazake, the only alcohol produced in Kumamoto at the time, to sake.

The Kumamoto Prefecture Sake Institute was founded here in 1909 to improve sake brewing techniques in Kumamoto (it was later relocated to Shimasaki, Chuo-ku, Kumamoto City in 1922), making Zuiyo a very important player in the history of sake in Kumamoto.

On the palate, one can sense melon skin, watermelon, a slight acidity reminiscent of lemon, notes of orange marmalade and candied ginger. This subtle sake, extracted by bag pressing, with low sweetness, is vibrant and bright.

Characteristics

Packaging: dark green bottle, in a gift box
Storage: Cellar temperature, below 18°C
Weight: 72 g
Recommendation: ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. DRINK RESPONSIBLY. DRINKING ALCOHOL 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
Volume: 720 ml net
Product: Sake

Production notes

Pure alcohol volume: 16%
Rice polishing ratio "seimai-buai": 38%
Kobo/yeast/Kyokai: Kumamoto yeast
Acidity: 1.5
Filtration: Fukuro, the most traditional method. This filtration method uses as little pressure as possible and is reserved for premium-quality sake. The freshly brewed sake is poured into small fabric bags which are then hung up. Gravity then allows the sake to flow slowly over time.
Excise category: W200
Sake metre value (SMV): +4

Ingredients & nutritional values

Ingredients: yamada-nishiki rice from Hyogo and Fukuoka, malted rice

Origin

Origin: Kumamoto, Japan
Brewer: ZUIYO
Producer: ZUIYO

Zuiyo

Founded in 1867 in Kawashiri, a historic hub of the rice trade under the Hosokawa reign, Zuiyo Co. was the first brewery to transition local production from akazake to sake, playing a major role in its development in Kumamoto, notably through the establishment of the Sake Institute in 1909.

Today led by Kentaro Yoshimura, who is closely involved in production, the house collaborates with local rice farmers to craft award-winning sakes, favouring lightly polished, fertiliser-free rice in order to fully reveal its natural potential. Despite the damage caused by earthquakes, the brewery continued its operations thanks to the support it received, drawing on the consistent groundwater from Aso, and pursues an approach combining the preservation of traditions, innovation, and the promotion of the Kumamoto yeast to create balanced, expressive sakes in harmony with gastronomy.