Tokubetsu junmai-shu Karaku Ki-Moto Saké 16% 720 ml

This sake is brewed according to the traditional ancestral method (since the Edo era)" ki-moto "(yeasts and lactic acid bacteria grow naturally)

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32.40€ TTC

This sake is full of natural organic acids and amino acids. This gives it a unique flavour, a lot of complexity, rich and deep fragrances. This sake, with accents of ripe apples, mushrooms and nuts, offers a fresh finish. Heated from 35 ° C to 40 ° C, it develops round and harmonious notes on the palate.

Our best combination : oysters, sea urchin, caviar, scallop, abalone, cod, sting ray, strong flavour cheeses …

ALCOHOL ABUSE IS BAD FOR YOUR HEALTH. DRINK IN MODERATION. DRINKING ALCOHOL WHEN PREGNANT, EVEN IN SMALL QUANTITIES  MAY HAVE SERIOUS CONSEQUENCES FOR YOUR CHILD'S HEALTH. IT IS ILLEGAL TO SELL ALCOHOL TO MINORS UNDER THE AGE OF 18.

  • Ingredients : rice (gohyakumangoku rice kôji, steamed rice "kakemai" nihonbare), rice kôji
  • Packaging : 720 ml net glass bottle greenish colour
  • Storage : in the refrigerator between +2 ° C and +10 ° C
  • Origin : Kyoto, Japan
  • Volume of pure alcohol : 16%
  • Acidity : 2.0
  • Polishing rate : Rice polishing ratio or "seimai-buai ": 60%
  • Filtering : natural
  • Ideal serving temperature : + 16 ° C to + 18 ° C or + 35 ° C to + 40 ° C
  • Service : pottery sake cup, sake glass, natural bamboo cup
  • Appearance : clear
  • Palate : mellow and complex
  • Kobo/yeast : n° 7
Founded in 1645 in the city of Kyoto, the Shoutoku Shuzo Brewery was transferred in 1925 to Fushimi District, just south of Kyoto, to take advantage of the region's top waters.
Fushimi is famous for sake making, for its underground spring and water known as Fushimizu.
Our craftsman uses only rice, koji and water to produce pure, authentic and sophisticated artisanal sake, brewed using the traditional methods of the Junmai classification. The house adheres to the process that states that sake must be made exclusively from 100% Japanese rice, pure water and traditional sake brewing methods in Japan.
This regulation strictly prohibits the use of additives such as other forms of alcohols and sugar.
To make an excellent sake, it is essential to use sake rice from the highest quality.
Our craftsman buys special rice for sake, of superior quality, in a rice field specifically cultivated near Kyoto. His farmer ensures that he receives the highest quality rice, according to his specifications. Both are also engaging in new organic farming methods that eliminate the need for pesticides.
The Fushimi region is famous for the production of sake and for its underground spring water: "Fushimizu". This fresh, pure and delicious water, used for manufacturing and bottling, is drawn more than 70 meters deep directly from the inside of the plant.
Shoutoku Shuzo sakes consist only of sake rice and Fushimizu water.
Many prestigious local chefs, experts in Kyoto-style cuisine, prefer Shoutoku sake for tasting their dishes.

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Tokubetsu junmai-shu Karaku Ki-Moto Saké 16% 720 ml

Tokubetsu junmai-shu Karaku Ki-Moto Saké 16% 720 ml

This sake is brewed according to the traditional ancestral method (since the Edo era)" ki-moto "(yeasts and lactic acid bacteria grow naturally)

Write your review