Junmai Daiginjo "Kosui Chiyokotobuki" -720ml / 12btls-
€24.18 per bottle
JPY ¥37,500 (Excl. Tax) Rate: JPY 100 = EUR 0.77
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.
|Volume||720ml (per bottle)|
|Number of Bottles||12 bottles (as 1 case)|
|Dry or Sweet||Slightly Dry|
|Raw Material||Rice, Rice malt|
|Variety of Rice||Miyamanishiki|
|Taste||This sake has a light and smooth taste, with a vivid aroma.|
|Aroma||A fruity aroma that suggests apples and oranges.|
|Rice Milling Level||48%|
|Sake Meter Value||3|
|Amino Acid Degree||1|
Nuts and Bolts
Pairs well with simple flavors.
- light pastas
- grilled meat
- steamed vegetables
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.