Saké Tosa Kinzo Tokubetsu Junmaishu 15%, 720ml

Ref NISTKG8

Saké Tosa Kinzo Tokubetsu Junmaishu 15%, 720ml

24,60 €

34,17 € / L

Among the driest
Made in Kochi, Japan
Smooth on the palate

This saké is crafted with the new Urara rice variety and yeasts that have been matured in the depths of the ocean. Kochi Prefecture, formerly known as Tosa, is renowned for producing the driest sakés in Japan.

Saké Tosa Kinzo Tokubetsu Junmaishu 15%, 720ml720ml24,60 €

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Tasting notes

Perfect pairings

Magnificent with clams and raw almonds, oysters, razor clams, raw langoustines, scallops, turbot or sea bass sashimi, sea bream. Warm, with an explosion of aromas, it will be perfect for enjoying a rib-eye steak, a rare duck breast, a squab pigeon breast, or as an accompaniment to a tagine, a curry, a couscous.

Tasting notes

Colour: pale yellow
Palate: dry sake, light, notes of banana and melon

Description

They are distinguished by a marked acidity and body, with very few aromatic flaws and beautiful fluid notes on the finish. It benefits from the production of specific rice varieties, terroir-specific yeasts and high-quality water, all essential ingredients in the crafting of sake.

There are 4 different rice varieties, with qualities and characteristics suited to sake production:

• The Tosa-Nishiki rice is recommended for junmai and junmai ginjo for a smooth result on the palate.

• The Tosa-Urara variety is a versatile rice offering good results for junmai, junmai ginjo and junmai daiginjo. It brings depth on the palate and a marked acidity.

• The Gin-no-Yume rice, a variant of the highly regarded Yamada-nishiki, is low in proteins and suitable for brewing junmai daiginjo sake.

• Finally, the Kaze-nakuro rice, with its large and heavy grain core, offers great depth and is the go-to choice for junmai and junmai ginjo.

Sakes produced with these rices are distinguished by a marked acidity and body, with very few aromatic flaws and beautiful fluid notes on the finish. There are more than 20 unique yeast varieties developed in Kochi, each determining the acidity, sweetness and aromas.

Characteristics

Packaging: Green bottle
Storage: +5°C to +10°C
Weight: 0.720
Recommendation: ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. DRINK IN MODERATION. 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: Tokubetsu Junmai
Volume: 720 ml
Product: Sake

Production notes

Pure alcohol volume: 15%
Rice polishing ratio "seimaibuai": 60%
Kobo/yeast/Kyokai: Cosmos deep sea AA41 & Cosmos AC17
Acidity: 1.9
Filtration: Yabuta. The Yabuta filter press is a compressed air system equipped with a horizontally developed 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): +4

Ingredients & nutritional values

Ingredients: Tosaurara rice, malted rice

Origin

Origin: Kochi, Japan
Brewery: TAKAGI SHUZO INC.
Producer: TAKAGI SHUZO

Takagi Shuzo

The Takagi Shuzo brewery, located in Akaoka (Kochi Prefecture) and rooted in a historically favourable terroir dating back to the Edo period — when the town flourished through the salt trade and maritime transport — has followed a structured brewing tradition established in 1884 by the Takagi family, who were also active in the rice trade. Since 1998, it has adopted an integrated approach based on the exclusive use of local inputs, namely the "Gin no Yume" sake rice, moderately soft groundwater drawn from the Monobe River, and a range of indigenous yeasts selected by the Kochi technology centre, enabling precise control over fermentation kinetics and aromatic expression, characterised by esterified profiles with notes of fruit (banana, apple, melon). The resulting sakes stand out for their well-mastered balance between acidity, alcoholic structure and drinkability, promoting their gastronomic versatility and lingering finish.

Having received numerous awards, the brewery continues its development with the integration in 2019 of a sixth-generation Toji trained in brewing sciences, who is pursuing a technical optimisation approach to its processes while ensuring continuity of traditional sensory profiles and showcasing the Kochi terroir.