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Sake Ryusei Kimoto Junmai Ginjo Yamadanishiki "Hibi Shakushaku" 720ml (16% Vol.)


38,70 € tax incl.

Description : This sake is made from Yamadanishiki rice, polished at 60%. This rice, considered the king of sake rice, was creating in 1923, by crossing the Yamadaho and Tankan Wataribune varieties. It is used in particular for high quality sake, with strong aromas. It is a junmai sake, made without adding alcohol, and produced according to the traditional kimoto method, where the starter is left to its own, without adding lactic acid or yeast. Fermentation is then slower, but this centenary method gives frank and strong sake with a great umami.

Alcohol by volume : 16%

Appearance : This sake has a beautiful transparent color with a slight straw tint. It is shiny and clear.

Nose : The first nose is fruity with notes of apple and apricot kernel. There are also hints of rice, toast and fleur de sel from Guérande. It is solar. With ventilation, it stays consistent with freshness.

Mouth : The attack presents a lot of umami and salinity as it approaches the mid-palate. This sake offers a velvety, almost oily sensation. We have very nice notes of rice with a salivating acidity. Touches of almond and mushroom also appear. It is long with always a present salinity, iodic.

Pairing : This kimoto will be perfect with pork tenderloin with caramelized onions, ratatouille or stuffed mushroom. 

Service temperature : Room temperature (18-25°)

Ingredients : Water, rice, koji

Preservation : Keep in a cool place, away from sunlight.

Origin : Japan

Container : Glass bottle

・The consumption of alcoholic beverages is forbidden for persons under the age of 18 according to french law.

・Good sake, good quantity, not too much.
・Pregnant women and mothers of small children should avoid drinking too much.

By placing an order on this site, you are certifying you are of legal age to purchase the item.

Fujii Shuzo sake house, located in the small town of Takehara (Hiroshima department), was founded in 1863. It is nicknamed Takehara Kyoto for its picturesque scenery. At the first national sake competition held in Japan in 1907, Fujii Shuzo won the first place. The Master of production, Masao FUJII, continues to use the ancient techniques bequeathed by his predecessors, while using modern techniques to develop best sakes. It is possible to visit the producer in Takehara, without reservation for sake tasting.

!Événement :

Availability : Available

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