Kamotsuru Junmai Daiginjo Itteki-Nyukon (1.8L)

1.8L / 15.5%

A pure Hattan Nishiki rice sake born from carefully polished rice.

Kamotsuru was the first brewery to use the power-driven rice polishing machine in 1898 and is known for having set the standard for ginjo and daiginjo grade sake.

RM291.00

Out of stock

Flavour Profile: 

Kun-Shu (Aromatic)
Bright aromas of cedar, grapefruit and lemon. The rich earthy flavor is all natural, drawn out through meticulous attention during the brewing process. The full bodied taste is accompanied by a sweet fragrance and goes down with a playful, fruity aftertaste. Kun-shu profile sake is best served in an aromatic wine glass to highlight the fragrance. Serve this sake cold to better experience its seductive sensations.
Recommended Pairing: Vegetables & herbs, light seafood, grilled chicken, beef carpaccio and pasta dishes.

Grade: Junmai Daiginjo – In order to be Junmai Daiginjo, the sake must be made of only rice, rice koji, water and yeast. Junmai means “pure rice” signifying that there is no distilled alcohol added. The rice used to brew this sake must be polished at least to 50% of its original size. Junmai Daiginjo sake is almost always the more expensive option you’ll see on a sake menu.
Polished: 40%
Sake Meter Value (SMV): +3
Acidity: 1.5
Region: Hiroshima Prefecture in the Chugoku region.

History of Kamotsuru Shuzo Brewery

Located in Saijo, one of the top three sake-brewing regions in all of Japan, the history of Kamotsuru begins in the Edo period (1603-1868), and the brewery received its name from Wahei Kimura, one of the three greatest patrons of Saijo sake, in 1873. Saijo is one of the foremost rice producing regions in the prefecture, and it is blessed with water perfect for sake-making. Kamotsuru uses the clear, cold subsoil water (semi-hard) that flows from 575-meter high Mt. Ryūō in all of its products.

When it comes to high-quality sake brewing, not only is water important, but so are rice polishing techniques. In 1898, Kamotsuru Shuzō purchased Japan’s very first rice polishing machine made by the Satake Machinery Factory (currently Satake Corporation). With it, they accomplished a 75% polish rate, unheard of at the time, and in 1958, they established ginjō and daiginjō brewing methods, something which no other breweries were doing.

Kamotsuru Shuzō has a long history of awards, going back to 1900 when they were awarded honorable mention at the Paris Exhibition in France. Since then, they have won awards and accolades at different alcohol-related exhibitions both in Japan and abroad, cementing their place as a forerunner in the world of sake brewing.

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Kamotsuru Junmai Daiginjo Itteki-Nyukon (1.8L) 4

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