【SALE】Tokubetsu Junmai-shu "Joyo" 特別純米 "城陽" -720ml / 3btls-
€18.65 per bottle
JPY ¥6,800(Incl. Tax) Rate: JPY 100 = EUR 0.82
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• Slightly dry with umami flavor
• Medium-bodied with gentle aroma
• Unfiltered, creating a rich natural color
• Pairs well with meat dishes
This junmai-shu from Joyo Shuzo brewery credits its elegant flavor to the use of 100% Iwai rice, straight from Kyoto Prefecture. This rich type SAKE offers complex umami notes with a sharp acidic finish. This highly sought-after junmai is available in limited supply.
|Volume||720ml (per bottle)|
|Number of Bottles||3 bottles (as 1 case)|
|Dry or Sweet||Slightly Dry|
|Raw Material||Rice, Rice malt|
|Variety of Rice||Iwai 100% (produced in Kyoto Prefecture)|
|Appearance||An unfiltered, natural color.|
|Taste||A rich and complex umami flavor unfurls, leading to a sharp acidic finish.|
|Aroma||A gentle and subdued aroma.|
|Suitable Temperature||cold - ordinary|
|Rice Milling Level||60%|
|Sake Meter Value||5|
|Amino Acid Degree||1.4|
Nuts and Bolts
Pairs with all manner of Japanese cuisine and meat dishes
About this Products
Joyo rounds out the standard SAKE spectrum by offering a rich Tokubetsu Junmai from Joyo Shuzo brewery in Kyoto. Feel free to heat up this unfiltered SAKE just a little bit to enjoy the modest aroma and slightly dry flavor.
Brewed with the most strict of water quality standards, this Junmai pairs beautifully with meats and traditional Japanese dishes.
Sake Sommelier Comment
An offering for those who appreciate boldness in their SAKE, you will be greeted with a complex bouquet of creamy butter, vanilla, and fruits paired with flavors of umami and pleasant acidity that ends with a lush and plump finish.
Joyo Shuzo -Kyoto-
Brewery located in Kinki
Nashima, Joyo-shi, Kyoto
Located in Southern Kyoto, the only SAKE brewery in the Yamashiro area.
Our passion for rice
Rice is the main ingredient of SAKE. Traditionally,,Jizake (small-scale, locally brewed SAKE) was brewed from rice harvested nearby. We have returned to these roots, and use only rice from Kyoto Prefecture to brew our SAKE in order to represent our terroir.. Securing local rice is increasingly a challenge, but we are dedicated to using only the Kyoto-sourced Gokyakuman-goku, Iwai and Nippon-bare varieties and Yamada-nishiki rice farmed for us under contract in Ayabe, in order to create a brew that our customers can enjoy with confidence.
Our passion for water
SAKE consists of more than 80% water, so the quality of that water is critical in determining its flavor. Water used for brewing is subject to standards far stricter than those for drinking water; iron content, for example, must be less than a tenth of the level permitted in drinking water. We brew our SAKE in an area blessed by nature, using subterranean water from the Kizu river drawn from a 100-meter-deep well.
Our passion for people
From late October to late January, five of our employees including the locally-based Furukawa brewers take turns visiting the brewery every morning. Our 30-year veteran brewers work to pass on our distinctive techniques to the younger employees. We only brew a small amount of each SAKE type, and most of the work is done by hand. While we cannot mass produce our SAKE, we put our heart and soul into each bottle.