[SALE] Junmai Daiginjo "Toranoko Yukimegami ver." -720ml / 1bottle-
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€51.07 per bottle
JPY ¥6,200(Incl. Tax) Rate: JPY 100 = EUR 0.82
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・2018 Kura Master Gold Medal
・2018 International Wine Challenge Silver Award
・Gentle in flavor and aroma
This aged Junmai Daiginjo sake offers a well-balanced experience for the senses. Careful brewing over low temperature exclusively in the frigid temperatures of winter results in a harmony of flavors and aroma that is best enjoyed cold.
bottles[SALE] Junmai Daiginjo "Toranoko Yukimegami ver." -720ml / 3bottles-€140.85Including Tax
bottles[SALE] Good Fortune Sake Assortment Set -5bottles-€163.09Including Tax
|Volume||720ml (per bottle)|
|Number of Bottles||1 bottles (as 1 case)|
|Dry or Sweet||Medium|
|Raw Material||Rice, Rice malt|
|Variety of Rice||Yukimegami|
|Taste||Gentle in flavor|
|Aroma||A bright ginjo aroma|
|Prize||2018 Kura Master Gold Medal|
2018 International Wine Challenge Silver Award
|Suitable Temperature||Around 5°C|
|Rice Milling Level||35%|
|Sake Meter Value||1.5|
Nuts and Bolts
Best served cold in a white wine glass.
Sake Sommelier Comment
The playful fruity aroma and clean finish are an excellent counterpoint to the slight bitterness of this dry sake.
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.