Kyo-Kissui Junmai Ginjô sake
Kyo-Kissui Junmai Ginjô sake
This is a 100% Kyoto-made sake using all Kyoto grown rice, “Gohyakumangoku” for the kôji rice, “Iwai” and “Kyo no Kagayaki” for the sake rice used for fermentation and mash, Kyoto originated yeast "Kyoto no Koto" and “Ginmei-sui” water that springs up from the former site of Jurakudai.
*Sake Meter Value (SMV) or Nihonshudo
nihonshu=sake do = degree
SMV or Nihonshudo (Sake Meter Value) measures the density of sake relative to water, and this is the barometer for gauging the dryness or sweetness of the sake. The higher is the SMV or Nihonshudo, the drier is the sake.
A gentle and mellow taste harmonizes with the clean and refreshing aftertaste.
It has a slightly sweet ginjo scent with rice flavors and a rather heavy scent of roasted bananas. It is compatible with dishes that have umami, which is not that light and simple, such as dishes with dashi stock (cf. nabe (hot pot), fresh oysters, canard dishes.
That brings forth the original taste of ingredient.
| Acidity | 1.3 |
|---|---|
| Palate | mellow |
| Gewicht | 720 ml net |
| Rice polishing ratio "seimaï-buai" | 60% |
| Volume of pure alcohol | 16% |
| Appearance | pale yellow |
| Kobo/yeast/Kyokai | G9 (Niigata Prefectural Institute of Brewing) |
| Idéal tasting temperature | warm + 37 ° C or room temperature |
| Kategorie | Junmaï Ginjô |
| Herkunft | Kyoto, Japan |
| Verpackung | glass bottle dark color |
| Ingredients | Gohyakumangoku & Iwai & Kyo-no-Kagayaki rice, grown in Kyoto Prefecture, rice kôji |
| Storage | in the refrigerator between +2°C and +10°C |
| 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 |
| Excise category | I000 |
| Filtering | natural |
| Brewery | SASAKI SHUZO |
| Service | traditional sake cup |
| Grösse | 30g |
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