Ref NISZY5

Junmai KUMAMOTO JYO Sake - 720ml

25,00 €

34,72 € / L

Appreciable marine notes
Relevant flavours
Roundness on the palate

This junmai saké is made exclusively from rice grown in Kumamoto Prefecture, along with clear underground water from Aso and Kumamoto yeast. It is brewed in the natural environment of Kumamoto. You will love this saké for its chalky, briny, dry character.

Junmai KUMAMOTO JYO Sake - 720ml720ml25,00 €

テイスティングのヒント

Tasting notes

Perfect pairings

Best served chilled, this very interesting sake pairs well with artichokes, oysters, seafood, pressed cheeses…

Tasting notes

Colour: pale yellow
Palate: dry sake with notes of banana and rice

Description

The nose is very long on the palate, relevant in terms of flavours.

Characteristics

Packaging: light brown bottle, cardboard box
Storage: cellar temperature, below 18°C
Weight: 72 g
Recommendation: ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. DRINK RESPONSIBLY. DRINKING ALCOHOLIC BEVERAGES 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
Product: Saké

Production notes

Pure alcohol content: 15%
Rice polishing ratio "seimaibuai": 65%
Kobo/yeast/Kyokai: Kumamoto yeast
Acidity: 1.8
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: W200
Saké Meter Value (SMV): +4

Ingredients & nutritional values

Ingredients: Hananishiki rice from Kumamoto, malted rice from Kumamoto

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.