Junmai Ginjo "Kinshi Masamune" -720ml / 12btls-
€20.04 per bottle
JPY ¥31,100 (Excl. Tax) Rate: JPY 100 = EUR 0.77
btls
Made with 100% Iwai brewer's rice from Kyoto and fermented slowly at low temperatures, this is a carefully crafted junmai ginjo SAKE. Noted for its elegant ginjo aroma and elegant and clean taste.
| Volume | 720ml (per bottle) |
|---|---|
| Number of Bottles | 12 bottles (as 1 case) |
| Body | Medium Body |
| Dry or Sweet | Slightly Sweet |
| Raw Material | Rice, Rice malt |
| Variety of Rice | Iwai |
| Appearance | Clear |
| Taste | An elegant and crisp flavor |
| Aroma | A bright ginjo aroma |
| Prize | Gold Medal, US National Sake Appraisal (2015)
Gold Award, Anuga Wine Special (2017) |
| Suitable Temperature | Around 10-15°C |
|---|---|
| Rice Milling Level | 55% |
| Alcohol Percentage | 15-16% |
| Sake Meter Value | 3 |
| Acid Degree | 1.2 |
| Amino Acid Degree | 1.2 |
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Nuts and Bolts
Pairs well with nuts, spicy dishes, and oily dishes. Pairs well with ripened cheese and roast chicken.
Brewery Information
Kinshi Masamune
Brewery located in Kinki
Shimmachi, Fushimi-ku Kyoto-shi, Kyoto
In 1781, Kyubey Matsuya, the first-generation founder, was deeply involved in the history of classical Kyoto cuisine in the area south of the Imperial Palace. The sake is refined and bright, made using water from Kyoto, a place of scenic beauty. This sake is perfect for pairing with Kyoto cuisine, the treasure of Japan’s old imperial capital. The brew is prepared in Fushimi, Kyoto, using the signature Tokiwai-no-Mizu water and traditional brewing methods. This sake is evolving as we enter a new era. The Kishin Masamune brand was launched in 1896, taking its name from the Order of the Golden Kite award.
