Junmai Daiginjo "Kosui Chiyokotobuki" -720ml / 12btls-

Estimated price in your currency (Excluding TAX)
€290.18
In stock
SKU
06-068-ST-001-720
/ 12 btls

€24.18 per bottle

JPY ¥37,500 (Excl. Tax) Rate: JPY 100 = EUR 0.77

Note: Invoice and payment will be charged in Japanese yen. Prices vary depending on the exchange rate.

Estimated Delivery Time : 10days - 14day.
Please note that there is a possibility of delay in delivery due to bad weather or customs clearance.

12
btls

Uses Miyama Nishiki, specially cultivated rice grown by a member of the local Oe Sake Rice Study Group. Taking similar time and labor as a regular Junmai Daiginjo-shu, and using great care and the tray koji method to make the koji that dictates the taste of the sake, it is a Junmai Daiginjo-shu brewed slowly at a low temperature for a long time. After moromi pressing, it is quickly pasteurized, then rapidly cooled, and stored and matured under controlled temperatures. It has a mellow, rich flavor with consistent taste and aroma and a clarity that captures the deliciousness of rice.

TypeAromatic Type

GradeJunmai Daiginjo

BreweryChiyokotobuki Toraya

Detail
Summary
Volume 720ml (per bottle)
Number of Bottles 12 bottles (as 1 case)
Body Light Body
Dry or Sweet Slightly Dry
Raw Material Rice, Rice malt
Variety of Rice Miyamanishiki
Appearance Clear
Taste This sake has a light and smooth taste, with a vivid aroma.
Aroma A fruity aroma that suggests apples and oranges.
Prize No
Detail
Suitable Temperature 10−15°C
Rice Milling Level 48%
Alcohol Percentage 16
Sake Meter Value 3
Acid Degree 1.2
Amino Acid Degree 1
Chart

Score: 4

Aroma Low
High

Score: 4

Flavor Sweet
Dry

Score: 1

Body Light
Full

Nuts and Bolts

Pairs well with simple flavors.

  • sushi
  • sashimi
  • fish
  • light pastas
  • grilled meat
  • steamed vegetables

Brewery Information

Chiyokotobuki Toraya

Brewery located in Tohoku

Minamimachi, Sagae-shi, Yamagata

Our company is said to have been founded in 1696 (9th year of the Genroku era) by Onuma Sozaemon, in what is the present-day city of Yamagata. The family fell on hard times at the end of the Tokugawa period, but during the time of of the eighth generation Onuma Yasukichi the fame of Kotobuki grew and they brewed 800,000 liters, a remarkable volume for that time. Two factories were set up in Yamagata, and in Sagae they took over Ishiyama Brewery, founded in the late Genroku era, expanded and remodeled, and operated it as the Sagae factory. This Sagae brewery became an independent branch at the beginning of the Taisho era and is the current Chiyokotobuki Toraya Co., Ltd. Since our foundation, and based on local, community-based brewing, we have put great time and effort into producing hand-made SAKE following the four conditions of the Isobe philosophy: "safe to eat", "no deception", "good taste", and "reasonably priced based on quality". Currently our focus is on brewing SAKE using only rice grown in Yamagata prefecture, based on the essence of local craft brewing. We are especially particular about the rice we use, and we have been working with two brewer's rice producing groups – Oe SAKE Rice Study Group and Toyokuni Farmers' Association – from cultivating the rice through to brewing the SAKE, in order to develop the most suitable rice for making high quality SAKE. In addition to brewing SAKE, we are developing brewing fermentation technology and a wide range of products, including shochu and liqueur, made using locally produced ingredients.

Photo - Chiyokotobuki Toraya
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