Sake kasu Japanese wine exporter with a desire to keep the light of sake brewing burning using only rice and koji
- Category: Alcoholic Beverages >>>
- Supplier: Kaori International Japan Co. Ltd.
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Product Overview
Description
Products Description
This is a masterpiece brewed with great care by the toji under proper quality control, with a desire to "keep the light of sake brewing burning".
Using only rice and koji, this sake is brewed with the subsoil water of the Dawn Waterfall in the Banjo River, which is famous as one of the clearest streams in Kyushu.
It is made with the image of the fleeting fragrance of spring flowers and grasses.
Using only rice and koji, this sake is brewed with the subsoil water of the Dawn Waterfall in the Banjo River, which is famous as one of the clearest streams in Kyushu.
It is made with the image of the fleeting fragrance of spring flowers and grasses.
label
steamed rice for sake
Toji sowing rice malt
[About Polishing ratio]
Rice is generally polished to around 90% for food use, but for sake brewing it is polished to around 70% or less.
Rice is generally polished to around 90% for food use, but for sake brewing it is polished to around 70% or less.
Polishing ratio is a value that indicates the percentage of polished rice when the original rice (brown rice) is set at 100.
Thus, a milling ratio of 40% means that 60% of the rice has been polished.
The smaller the value, the more polished the rice is, with ginjo-shu having a milling ratio of 60% or less and daiginjo-shu having a milling ratio of 50% or less.
The reason for polishing is that the surface layer of the rice contains many important nutrients such as protein, fat and starch, and these nutrients can lead to a cloying taste and muffle the sake's aroma.
Generally speaking, sake with a lower rice polishing ratio is said to have a more floral and aromatic flavour.
However, while too many nutrients on the surface layer can be a source of miscellaneous flavour, they can also be a source of umami in the right amounts.
Daiginjo-shu with a rice polishing ratio of 50% or less is sake with an emphasis on noble aroma rather than richness of flavour. Junmai sake with a rice milling ratio of 70% has a less intense aroma and is more characterised by the umami and richness of the rice, while junmai ginjo with a rice milling ratio of 60% can be said to be a well-balanced sake.
It is important to understand that different rice polishing ratios produce different aromas and flavours, and it is up to the individual to decide which brand he or she prefers.
The smaller the value, the more polished the rice is, with ginjo-shu having a milling ratio of 60% or less and daiginjo-shu having a milling ratio of 50% or less.
The reason for polishing is that the surface layer of the rice contains many important nutrients such as protein, fat and starch, and these nutrients can lead to a cloying taste and muffle the sake's aroma.
Generally speaking, sake with a lower rice polishing ratio is said to have a more floral and aromatic flavour.
However, while too many nutrients on the surface layer can be a source of miscellaneous flavour, they can also be a source of umami in the right amounts.
Daiginjo-shu with a rice polishing ratio of 50% or less is sake with an emphasis on noble aroma rather than richness of flavour. Junmai sake with a rice milling ratio of 70% has a less intense aroma and is more characterised by the umami and richness of the rice, while junmai ginjo with a rice milling ratio of 60% can be said to be a well-balanced sake.
It is important to understand that different rice polishing ratios produce different aromas and flavours, and it is up to the individual to decide which brand he or she prefers.
We encourage you to try sake with different rice polishing ratios and find your favourite one.
Sake Junmai Ginjo Kaori Nozomi Rich720ml | ||
specification | ||
SIZE | 79×79×300（mm） | |
raw materials | Rice and rice malt | |
seimaibuai | 50% | |
alcohol content | 16.3% | |
Recommended drinking temperature | ||||||
Temperature（℃） | way of calling | |||||
50～60 | kan | tobikirikan | ||||
50 | atsukan | |||||
45 | jokan | 〇 | ||||
40 | nurukan | ◎ | ||||
35 | hitohadakan | |||||
30 | hinatakan | |||||
15 | hiya | suzubie | ◎ | |||
10 | hanabie | ◎ | ||||
5 | reishu | yukibie | ||||
Food Matches | hors d'oeuvres | Main dish |
Raw oysters Mussel Caviar Prosciutto Camembert | Meuniere Foie gras Roast-Chicken Carbonara | |
Flavour | Full-body | Med-Sweet |
Aroma | Rich Fruity | Banana Peach |
Product Usage
All types of sake can be drunk at room temperature.
However, depending on the sake, some types are recommended warm (KAN) and some are recommended chilled (HIYA, REISHU).
KAN and HIYA are also used depending on the season, so you can enjoy its delicate taste according to your preference.
To warm it up, warm it up a little at a time in the microwave at a maximum temperature of 45°C .
If you want to drink it cold, chill it in the fridge at a temperature of 10 °C (Hanabie).
[How to Storage ] Sake should be stored in a cool, dark place as it does not like high temperatures and sunlight.
Sake should be stored standing up, not lying down like wine.
Company Profile
Excellent JAPAN BRAND for YOU
Since our establishment in 2016, we have been offering reasonable prices for disaster prevention / outdoor products and food-related products, including cutting-edge Japanese products specializing in "water" such as pollutant wastewater purification agents and "medical water". We provided it to Japan at a reasonable price and were able to build relationships of trust with many Japanese companies. We would like to offer more excellent products among many Japanese brand products such as sake, health supplements, pesticides, photocatalysts, etc. to lovers and people in need around the world.
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