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Tanaka Shuzojo Junmai Daiginjo Shirasagi no Shiro Kotobukikame
Original price was: $538.00.$489.00Current price is: $489.00.
Tanaka Shuzojo Kimoto Junmai Ginjo Shirasagi no Shiro
$96.00
Pale and lemon colour, with few tears and beautiful brilliance. The nose is discreet at the opening, fine notes of banana, aged cheese, herbs and spices, seaweed, mineral.
Medium body and Mid-palate is fruity/floral, cereals/ grains. Packaged with spice flavors and sophisticated fruit flavors
Pairing: Potato salad, cumin, cervelat, old-fashioned mustard.
Recommended serving temperature 15℃.
- Rice type : Yamadanishiki [GI Harima Certified]
- RPR : 55%
- Alcohol : 16%
- SMV : ±0
- Acidity : 1.6
Awards
- 2022 Kura Master Gold Medal
- 2022 International Wine Challenge Silver Medal
In stock
Additional information
About brand
Himeji, Hyogo prefecture was founded in 1835, currently managed by its 6th generation. Our sake was made and offered to Lord of Himeji Castle (now one of the UNESCO World Heritage Sites) who presented the brewery with a plague written by the lord of the castle himself. The rice used in making the sake is grown by contract farmers in Hyogo Prefecture (Yamadanishiki and Kamenoo) themselves. With the use of the pure and natural water from the Yumesaki River, which has been flowing near the brewery ever since it was founded. We are one of five sake breweries that are still using the 400-year-old Ishikakeshiki Tenbinshibori (Rock balance sake press) method.
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Subtle aroma with banana and pear on nose after you open it. You can feel the touch of unique sweetness and acidity obviously from the traditional Yamahai brewing method. Medium-bodied with amazing Umami flavor. A very good partner for food pairing.
Rice Type: Yamadanishiki and Gohyakumangoku
Rice Polishing Ratio: 60%
Sake Meter Value: 2.5
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Recommended Food Pairing: Sushi, Sashimi, Seafood
Tsukiyoshino – Junmai Ginjo-Shu
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Rumiko no Sake Tokubetsu Junmai
Made with Yeast Strain No. 9, this sake has a subtle aroma and clean crisp taste, which can be enjoyed both cold or warm.
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DAN BLACK PREMIUM Yamahai Junmai Daiginjo AIYAMA 38
Is brewed using only superb premium “AIYAMA” rice cultivated in Hyogo prefecture together with Mount Fuji’s water. Aiyama rice is a top quality rice that began cultivation in Hyogo in 1949. It is challenging to grow and production is small, making this a RARE & Limited Edition sake.
Pleasant acidity of sake made by Yamahai’s technique that derives the umami from highly polished rice ratio. A sake with a subtle aroma derived from traditional yeast, making it versatile in pairing with a large variety of dishes.
This is an elegant sake that brings out the richness of Aiyama rice which is excellent for food pairing.
It comes in a black bottle which signifies its premium status. Traditionally, black and blue bottles are strictly for high grade sakes only. The dark colour blocks out UV rays from the sun, thus preventing undesired aging and retains the flavours in the bottle.
Awarded GOLD medal at Kura Master 2020, held in France on 31 August 2020.
Produced in limited quantity, this sake is presented in an elegant gift box, this is not only a perfect gift to relatives and friends, it is also a great bottle to share at dinner.
Only 60 bottles are available.
Rice Type: 100% Aiyama
Rice Polishing Ratio: 38%
Tanaka Shuzojo Junmai Daiginjo Shirasagi No Shiro Enmusubi208
Clear and bright in colour with a delicate and elegant nose. It is well balanced on the palate with a long mineral finish. Recommended to serve at 12℃ in a wine glass, and pair with crab dishes and sea water jelly. Comes with a wooden box.
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Kokuryu Kuzuryu Eto Junmai Daiginjo
The Chinese zodiac sign for the year of 2022 is Tiger, which comes around once every 36 years and is said to be a year of strong luck. The tiger is known for its good luck, as it is said to "go a thousand miles and come back a thousand miles," meaning that what goes away will come back.
To celebrate the start of the new year, we have bottled freshly pressed Junmai Daiginjo sake in a bottle with the Chinese zodiac sign written by the late Dr. Inamura Undo, who supported the Kokuryu Brewery since its early days of ginjo brewery.