Junmai-shu "Densho-yamahai Suehiro" -720ml / 12btls-
€18.06 per bottle
JPY ¥28,000 (Excl. Tax) Rate: JPY 100 = EUR 0.77
Kin’ichiro Kagi started production of sake in the Yamahai style in the late Meiji era (1868-1912). As Japan entered the Taisho era (1912-1926), he produced the Suehiro Kaeikura as an experimental brew. Kagi’s style of Yamahai brewing has been handed down over the generations at Suehiro. The result is a Yamahai junmai sake with a good balance of both acidity and sweetness.
|Volume||720ml (per bottle)|
|Number of Bottles||12 bottles (as 1 case)|
|Dry or Sweet||Medium|
|Raw Material||Rice, Rice malt|
|Variety of Rice||Rice grown in Japan|
|Taste||This junmai sake has an excellent balance of acidity and sweetness.|
|Aroma||A mellow and simple aroma.|
|Prize||Gold medal, Warmed Sake Category, 2016 Raw Food Japan Warmed Sake Contest|
|Rice Milling Level||60%|
|Sake Meter Value||-0.5-0.5|
|Amino Acid Degree||1.2-1.4|
Nuts and Bolts
Pairs very well with dishes with umami. E.g., grilled chicken, sweet and sour pork, shrimp cream gratin.
Brewery located in Tohoku
Nisshimmachi, Aizuwakamatsu-shi, Fukushima
Founded in 1850, the brewery prizes history and tradition, while at the same time always considering changing needs and producing creative and original sake.
Out of a belief that Aizu sake should use Aizu rice, local ingredients are used, and the resulting sake is designed to warm both body and soul of the customer.
Both Kaeikura brewery and Hakasekura brewery took the Gold medal at the All-Japan New Sake Awards of Excellence.
The brewery has also had the highest number of awards at that event of all breweries in Fukushima Prefecture for four years running since 2015.