Ref NISZY4

Junmai Ginjo AKAGANE (COPPER) Saké - 720ml

28,00 €

38,89 € / L

Brewed with the finest rice
Fragrant
Exceptional sweetness

This Akagane junmai ginjo sake, refined and fragrant, is brewed with the finest sake rice, yamadanishiki. It offers a splendid sweetness and a rich, expansive flavour.

Junmai Ginjo AKAGANE (COPPER) Saké - 720ml720ml28,00 €

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Tasting notes

Perfect pairings

This saké is particularly well suited to sushi, sashimi, steamed vegetables, and light dishes such as white fish, steamed chicken, salad, etc.

Tasting notes

Appearance: pale yellow
Palate: off-dry sake with notes of banana and rice

Description

This is a semi-dry sake, highly technical, richer in yeast, with a rocky, chalky character.

It is more modern and more expressive on the palate. This is a complex, connoisseur's sake. The elegant, fresh aromas evoke banana. On the palate, one senses fresh acidity, the sweetness of rice, and a rich umami.

Characteristics

Packaging: light brown bottle
Storage: Cellar temperature, below 18°C
Weight: 72 g
Recommendation: EXCESSIVE ALCOHOL CONSUMPTION IS DANGEROUS FOR YOUR HEALTH. DRINK RESPONSIBLY. DRINKING ALCOHOL DURING PREGNANCY, EVEN IN SMALL AMOUNTS, CAN HAVE SERIOUS CONSEQUENCES FOR THE CHILD'S HEALTH. THE SALE OF ALCOHOL TO PERSONS UNDER 18 YEARS OF AGE IS PROHIBITED
Volume: 720 ml net

Production notes

Pure alcohol volume: 16%
Rice polishing ratio "seimai-buai": 58%
Kobo/yeast/Kyokai: 1801 + 1401
Acidity: 1.4
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 functionality. This system causes no damage to the filtered liquid.
Excise category: W200
Sake meter value (SMV): -3

Ingredients & nutritional values

Ingredients: Yamadanishiki 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.