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Sake Kamotsuru Junmai 1800ml (14,7% VOL.)

363

43,50 € tax incl.

Description : The sake Kamotsuru Junmai is a dry and fresh sake with fullness. It is made with rice cultivated in Hiroshima only. The rice has been polished at 70%, meaning that 70% of the rice grains remain. 

Alcohol by volume : 14,7°

Appearance : This sake junmai has a pale yellow color, with silvery reflections almost orangy. The meniscus is thick and the tears are dense and regular.

Nose : The first nose is of good quality and expressive. The first aromas reminds of orchard fruits, citrus (bergamot) and exoticism (passion fruit). A lot of pleasure and purity certainly due to the knowledge of rice polishing since 1898.

Mouth : The first impression in the mouth is delicate in terms of texture thanks to the sweetness of residual sugar and the roundness of glycerol that get mixed up. This sake is  delicious and medium dry. The mineral texture of spring water offers the sake a straight backbone. Acidity and alcohol are put in the shade. 

Final : The retro olfaction makes the taste buds react to the sugar. Final mouthwatering.

Pairing : This sake is remarkable by its calm and smoothness. It goes perfectly with shellfish such as hot oysters au gratin but also cheese like an ash-coated semi-dry Valencay goat cheese. Enjoy it with foie gras sauté, beef stew or cakes made with fromage blanc.  

Serving temperature : Serve ideally chilled (10°)

Ingredients : Rice (27,8%), Koji (8,1%), Water (64,1%)

Preservation : Store in a cool, dry place, away from light, refrigerate after opening.

Origin : Japan

Container : Glass bottle

Excessive drinking is dangerous for the health, alcoholic beverages should be consumed with moderation. Expecting mothers should not consume alcoholic beverages.

The sale of alcohol to minors is prohibited.
By placing an order on this website, you certify to be of the legal age and legally competent to purchase alcoholic beverages.

Also available in 300ml (reference 364) and in 720ml (reference 367)

In 1873, Wahei Miura invented its own sake and named it Kamotsuru, from which the brewery became a company in 1918. Not only water quality but also rice polishing techniques are essential to make a fine sake. To overcome the limitations of a watermill powered grinder, the company bought a rice polishing machine developed by the company Satake, a technological advancement that raised the polishing rate to 75%, a first for that time. Kamotsuru won the first prize at the 1900 Paris Exposition and, in 1970 and for 18 years in a row, this particularly valued sake of an incredible quality got awarded a gold medal at the National New Sake contest. In April 2014, when Shinzo Abe met with President Obama, Kamotsuru sake was served, making the already well known name of Kamotsuru even more renewed.

!Événement :

Availability : Available

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