Kitaya sake brewery / 喜多屋

Kitaya Souden Tokubetsu-junmai Yamahai (720ml)

喜多屋 蒼田 特別純米 山廃 (720ml) | Sake / 日本酒
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International Wine Challenge (IWC)2018 Junmai Division Silver
International Wine Challenge (IWC)2017 Junmai Division Commended

"Kitaya Souden Tokubetsu-junmai Yamahai" is a Tokubetsu Junmai-shu made with 100% of the best "Yamada Nishiki" rice from Fukuoka's Itoshima and has a unique fresh taste due to the "Pasteur Before Bottle" method. The "Pasteur Before Bottle" method preserves the taste of freshly made sake by bottling it right after fermentation, pasteurizing bottle by bottle to kill the germs inside, immediately cooling it down, and finally storing it at low temperature. The pasteurization before storage (freshly bottled sake) creates a fresh and balanced sake with a focus on Ginjoko aroma. Slowly fermented at low temperature during which the Yamahai yeast turns the mixture into mash over a period of 2 months, this sake has a fruity and refreshing acidity. The complex and rich acidity typical of Yamahai yeast fermentation will bring out the best of dishes. In particular, it has a great affinity with meat dishes that are rich in taste, giving it the nickname "Carnivorous Junmai-shu."

[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)2018 純米部門 銀賞
International Wine Challenge (IWC)2017 純米部門 大会推奨酒

地元・福岡県糸島産の最高の酒米「山田錦」を100%使用し、「一度火入れ瓶貯蔵」により搾りたての風味を実現した特別純米酒が「喜多屋 蒼田 特別純米 山廃」です。「一度火入れ瓶貯蔵」とは、搾りたてのフレッシュな風味をより生かすため生酒のまま瓶詰めし、その後、瓶単位で丁寧に火入れ殺菌し直ちに冷却、低温貯蔵すること。貯蔵前の一回の火入れ(生詰め酒)にすることで吟醸香を大切に、新鮮で安定した酒に仕上げることができます。山廃酒母から醪まで2カ月間かけてじっくり低温発酵させて造った本品は、フルーティで爽やかな酸味が味わえます。また、山廃仕込ならではの幅のある酸味と豊かな味わいが料理を引き立てます。とりわけ、肉料理など濃い味の料理と最高の相性を示す「肉食系純米酒」です。



Size: 280 x 200 x 300 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: Without gift box / 化粧箱なし

Sake category: Tokubetsu Junmai / 特別純米酒


Season: All season / 通年

Taste positioning: Rich sake / 醇酒

Dry / Sweet: Medium sweet / やや甘口

Better temperature to drink: Rocks (5℃) / 雪冷え, Cold (10℃) / 花冷え

Alcohol degree: 15%vol.

Polishing ratio: 60%

Sake Meter Value: -2

Acid level: 2.2

Choice1: sake rice:

Choice2: yeast starter: Yamahai / 山廃

Choice3: pressing: Filter press / 自動圧搾機

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), Kura Master, Sake Selection

Brand name: Kitaya / 喜多屋

Vendor name: Kitaya sake brewery / 喜多屋

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