Sake Premium SA SA KI Junmai Daiginjo 720 ml 16.50%

Ref NISSS5

Sake Premium SA SA KI Junmai Daiginjo 720 ml 16.50%

57,50 €

79,86 € / L

Smooth on the palate
Toasty notes
Progressive and lasting umami

This Junmai Daiginjo sake is characterised by its magnificent Ginjo aroma and rich rice flavour. The fresh flavour is achieved by storing the unpasteurised sake for an extended period.

Sake Premium SA SA KI Junmai Daiginjo 720 ml 16.50%720ml57,50 €

テイスティングのヒント

Tasting notes

Perfect pairings

This semi-dry, balanced, comforting sake pairs well with oily fish, fatty fish, wild mushrooms, seafood, creamy poultry dishes, blue cheeses, a baked apple or quince, an onion tart…

Tasting notes

Appearance: slightly golden highlights
Palate: fresh, white fruits, floral

Description

The exceptional topography of Kyoto and the abundance of water were the main reasons why sake was brewed in Kyoto and why Kyoto was designated as the capital for
1,000 years.

Characteristics

Packaging: Glass bottle
Storage: temperature below +28°C
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
Classification: Junmai Daiginjo semi-dry
Product: Sake

Production notes

Pure alcohol volume: 16.50%
Rice polishing ratio "seimai-buai": 40%
Kobo/yeast/Kyokai: Kyokai Kobo N°18
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 functions. This system causes no damage to the filtered liquid.
Excise category: W200
Sake meter value (SMV): +2.5

Ingredients & nutritional values

Ingredients: Yamadanishiki rice, malted rice (tsukihaze)

Origin

Origin: Kyoto, Japan
Brewer: SASAKI SHUZO
Producer: SASAKI SHUZO

Sasaki Shuzo

Founded in 1893, Sasaki Shuzo brews its sake at "Rakuchu", in the heart of the historic city centre of Kyoto. Of the roughly 300 original breweries, it is the only one to have survived in this district.

The exceptional topography of Kyoto and the abundance of water were the main reasons why sake was brewed in Kyoto, and why Kyoto was designated as the capital for
1,000 years.