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Gozenshu Lei Emerald Junmaï Ginjô sake
  • Gozenshu Lei Emerald Junmaï Ginjô sake
  • Gozenshu Lei Emerald Junmaï Ginjô sake

Gozenshu Lei Emerald Junmaï Ginjô sake

Gozenshu Lei Emerald Junmaï Ginjô sake

Réference : NISGS9

€120.00
Tax included

With an alcohol content of 15%, it is designed to provide excellent quality, which can be best described as the beauty of the ultimate sake Akatsuki and the rich, delicate taste of Gen.

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First brewing of the LEI series, started in 2011, was discontinued due to the Great East Japan Earthquake, was resumed and completed in 2012. The original plan was to use Yamadanishiki rice cultivated in the best rice fields from Hyogo Prefecture. 
Taste and smell are a unique experience: powerful notes of ripe galia melon, candied quince and dulce de leche.
First taste : sweetness of glucose coming from the rice gives a very soft first impression, while the fullness covers the palate and gives a sensation of juiciness.
Final taste : the true quality of Katsuyama is its subtle and never dominating sweet taste. These final notes fade slowly, as for the best natural wines. Of all sake produced from Yamadanishiki cultivated in “Special A” rice fields
(the highest quality fields existing) in Hyogo Prefecture (35% polished), Diamond is ranked top, followed by Ruby Label and Emerald Label.

Our perfect combination : Lei Emerald has a fruity flavor, more charming to European palate than a traditional sake. It is a must-have for wine enthusiasts.
It can be served with a multitude of dishes, but will truly express itself with meat: grilled,roasted or stewed.
Important : take a sip of Lei Emerald first before tasting the meat. 

NISGS9
Origin
Miyagi, Japan
Brewery
KATSUYAMA SUPREME
Weight
720 ml net
Packaging
glass bottle dark colour, Lord Date Masamune armor colour (17th century, the fief Lord of the current Miyagi Prefecture)
Ingredients
yamada nishiki rice, rice kôji
Storage
in the refrigerator between +2°C and +10°C
Utilisation
Cocktail
Volume of pure alcohol
15%
Rice polishing ratio "seimaï-buai"
35%
Acidity
1.6
Filtering
fukuro shibori
natural
Appearance
cloudy appearance
slightly straw color
Palate
mellow
Idéal tasting temperature
+8°C to +12°C
Service
white wine glass
Category
Ginjô
Gozenshu
Junmaï
Our tip
Rotate the bottle (head to tail) 2 or 3 times. Rice starch saccharification generates glucose, which is more dense than the rest of the liquid. The glucose is at the bottom of the bottle and this rotation helps spreading uniformly throughout the bottle.
Excise category
W200
Recommandation
EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
KATSUYAMA SUPRÊME SAKÉ

The nihonshu of the Lords

Katsuyama sake brewery established in the second half of the 17th century, more precisely between 1650 and 1688, in the current Prefecture of Miyagi controlled then by a very powerful Samurai Chief (Sengoku Daimyõ) answering the name Date Masamune. The region of Sendaï was his Kingdom and owed his financial power to the cultivation of rice, a real currency at the time but also a symbol of financial power.

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