Junmai Ginjo "Dewa no Sato Chiyokotobuki" -720ml / 12bottles-
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€32.33 per bottle
JPY ¥47,100(Excl. Tax) Rate: JPY 100 = EUR 0.82
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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.
|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||Dewa no Sato|
|Taste||This sake has a light and smooth taste, with a vivid aroma.|
|Aroma||A fruity aroma that suggests citrus fruits.|
|Prize||Gold prize, Delicious Sake Served in a Wine Glass Award|
|Rice Milling Level||60%|
|Sake Meter Value||3|
|Amino Acid Degree||1|
Nuts and Bolts
Pairs well with simple flavors.
- light pastas
- grilled meat
- steamed vegetables
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.