One of the representative matured sake. The sharpness achieved through complete fermentation and use of the ancient Kimoto starter method, and the depth and flavor that comes from aging makes this sake perfect for warming up.
Suiryu Kimoto Junmai Ginjo 2013
Vintage | 2013 |
Years aged | 10 years |
- 10 years or more
- 2010 or later
- All Products
- Less than 5,000 yen
- Light Yellow/Green
- More attractive when warmed
- Throughout the meal
- Brewer:
- Alcohol:15 degrees
- Volume:720ml
[ Drinking alcohol under the age of 20 is prohibited by law. ]
A sake made by a brewery that prides itself on doing a proper job, from the koji making to dissolving the rice to fermentation.
The flavor opens up as it matures, and the umami and mellowness become more pronounced when warmed, allowing you to enjoy a uniquely fragrant and deep flavor.
It displays the flavor and light body intrinsic of sake made with the ancient Kimoto starter method, as well as a gentle aroma and refreshing acidity. Food pairing is not limited to Japanese cuisine but can extend to dishes with strong flavors, such as French, Italian, and Thai cuisine.
- about
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Type 純米吟醸 Rice polishing ratio 50% Yeast type Association No. 7 Ingredients/raw materials Rice/rice malt Rice type Awa Yamada Nishiki Origin of rice Awa Town, Tokushima Prefecture Toji(Brew Master) Katsunori Kato Assemblage 無
- Recommended occasions/temperature
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Tasting comments
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Nobuhiro Ueno
(Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)The scent is very gentle and gentle. In addition to the mineral-like scent, there is also a faint astragalus-like scent.
Beautiful sake. There's nothing sarcastic about it. Very well balanced.
A type of alcohol that is sharp and goes well with food. It covers the flavor of the meal and brings it out nicely. Characterized by clean acidity.
Brewer
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