Junmai Ginjo "Dewa no Sato Chiyokotobuki" -720ml / 12bottles-

 

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Exclusive Tax After availability is confirmed, your order will be shipped out.
€383.63

€31.97 per bottle

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Made using "Dewa no Sato" original brewer's rice from Yamagata prefecture, and slowly fermented for a long time at a low temperature. The "Dewa no Sato" raw material rice is a special quality rice grown with the utmost care and attention by members of the Oe Sake Rice Study Group, with whom we have a strong relationship.

The rice is polished up to 60%, the average for Ginjo-shu, and brewed carefully in the bitter cold of winter. It is a sophisticated fruity Ginjo-shu with a soft and clear taste. It is good even in an ordinary sake cup, but we'd like you to really taste it using a wine glass.

In stock
SKU
06-068-ST-004-720

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After availability is confirmed, your order will be shipped out.
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12
bottles

TypeRefreshing Smooth Type

GradeTokubetsu Junmai

BreweryYamagata - Chiyokotobuki Toraya

View Detail
Summary
Volume720ml (per bottle)
Number of Bottles12 bottles (as 1 case)
BodyLight Body
Dry or SweetSlightly Dry
Raw MaterialRice, Rice malt
Variety of RiceDewa no Sato
AppearanceNearly clear
TasteThis sake has a light and smooth taste, with a vivid aroma.
AromaA fruity aroma that suggests citrus fruits.
PrizeGold prize, Delicious Sake Served in a Wine Glass Award
Detail
Suitable Temperature10−15°C
Rice Milling Level60%
Alcohol Percentage15
Sake Meter Value3
Acid Degree1.3
Amino Acid Degree1
Chart

Score: 3

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 -Yamagata-

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 -Yamagata-
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