Kitaya sake brewery / 喜多屋

Kitaya Gokujo Daiginjo (720ml)

喜多屋 極醸 大吟醸 (720ml) | Sake / 日本酒
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International Wine Challenge (IWC)2019 Daiginjo Division Silver
International Wine Challenge (IWC)2018 Daiginjo Division Silver
International Wine Challenge (IWC)2017 Daiginjo Division Bronze

"Kitaya Gokujo Daiginjo" is a Daiginjo using the local brewer’s rice "Yamada Nishiki" produced in Itoshima, Fukuoka Prefecture, which is polished to 35%, and is prepared in intense cold and completed using Shizuku Shibori (squeezing) without applying any pressure. The brewery is located in the best granary region in Kyushu and uses clear underwater of Yabe River’s clear streams springing from Shakagatake/Mt. Gozen as the water for sake making. This product is exclusively produced by hand carefully and is installed in the luxury cruise train of JR Kyushu, “Seven Stars in Kyushu.” Also, in the world’s most prestigious competitive wine exhibition "International Wine Challenge (IWC)2013", it received the top award among 583 brands in the Japanese sake division, the Champion Sake Award. It has received amazing reviews by judges for the elegant and gorgeous scent, combined with the mellow and transparent taste, and the trailing taste that creates an exquisite harmony. It is no doubt the world’s top-class Daiginjo.

[About "Kitaya"]
In the brewery name"Kitaya", there is the spirit of "wanting to convey much joy through sake." For about 200 years since the foundation, the family constitution of "the house master himself must make the sake" has been upheld. Now, the team of brewery, technicians, and skilled brewery workers are putting their techniques and experiences to use and making sake with passion.

[Important notes]
- We do not sell alcoholic beverages to underage.
- We do not deliver this product to the following countries and areas.
USA, China, Korea, Hong Kong, Singapore, Malaysia, Vietnam, Thailand, Australia, New Zealand, Philippines, Taiwan

International Wine Challenge (IWC)2019 大吟醸部門 銀賞
International Wine Challenge (IWC)2018 大吟醸部門 銀賞
International Wine Challenge (IWC)2017 大吟醸部門 銅賞

地元・福岡県糸島産の酒米「山田錦」を35%まで磨き上げ、極寒に仕込み、圧力を一切加えない「しずく搾り」によって仕上げた大吟醸が「喜多屋 極醸 大吟醸」です。酒蔵は九州一の穀倉地帯に位置し、釈迦ケ岳・御前岳に源を発する清流・矢部川の清冽な伏流水を仕込み水に使用しています。全工程手作業によって丁寧に造られる本品は、JR九州豪華クルーズトレイン「ななつ星 in 九州」に搭載されています。また、世界最高権威を誇るワイン品評会「インターナショナル・ワイン・チャレンジ2013」では、日本酒部門583銘柄のうち第1位のチャンピオン・サケを受賞。優雅で華やかな香りと、芳醇かつ透明感のある味わい、余韻が絶妙のハーモニーを奏でていて素晴らしいと審査員から絶賛されました。まさに世界トップクラスの大吟醸です。



Size: 180 x 260 x 350 mm

Product: Japanese sake / 日本酒

Prefecture of production: Fukuoka / 福岡県

Top categories: Sake / 日本酒

Preservation: Keep refrigerated / 要冷蔵

Gift box: With gift box / 化粧箱あり

Sake category: Daiginjo / 大吟醸酒


Season: All season / 通年

Taste positioning: Aromatic sake / 薫酒

Dry / Sweet: Medium dry / やや辛口

Better temperature to drink: Rocks (5℃) / 雪冷え

Alcohol degree: 16%vol.

Polishing ratio: 35%

Sake Meter Value: +4

Acid level: 1.2

Choice1: sake rice:

Choice2: yeast starter: Sokujo-moto / 速醸系

Choice3: pressing: Fukuro-tsuri / 袋吊り

Choice4: charcoal fining: Yes / 濾過

Choice5: dilution: Diluted / 割水あり

Choice6: pasteurisation: Once / 一回火入れ

Choice7: storage: Stored in bottles / 瓶貯蔵

Award name: International Wine Challenge (IWC)

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