Junmai Ginjo "Toji no Kurakakushi" -720ml / 12btls-

Estimated price in your currency (Excluding TAX)
€237.56
In stock
SKU
06-068-ST-003-720
/ 12 btls

€19.8 per bottle

JPY ¥30,700 (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 rice cultivated by Tokio Watanabe, Yuji Watanabe, and Ichiro Suzuki, members of the Oe Sake Rice Study Group who grow brewer's rice for our company. This sake is brewed using rice cultivated in the scenic rice villages along the Tsukinuno River, which flows through Oe from the Shionohira area at an altitude of about 200m to the Narayama area. After moromi pressing, it is quickly bottled and pasteurized, then stored for 9 months at -2°C. It has the characteristic strong aroma of Ginjo-shu and the taste of Miyama Nishiki. Adjustments made to the undiluted sake give it body and a range of flavors, but as it has the smooth aftertaste that is a characteristic of rice, it is well balanced overall. It is a true local sake, born in a place where the Yamagata climate keeps the rice, water, and people in harmony.

TypeAromatic Type

GradeJunmai Ginjo

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 Nearly clear
Taste This sake has a light and smooth taste, with a vivid aroma.
Aroma A fruity aroma that suggests citrus fruits.
Prize No
Detail
Suitable Temperature 10−15°C
Rice Milling Level 50%
Alcohol Percentage 15
Sake Meter Value 3
Acid Degree 1.3
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
Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account

Sake Network Facebook Page

Sake Beginners Guide