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Kitaya Sake Junmai Dai-Ginjo Kitaya 720ml

Cold Mountain Water

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A Double Gold Awardee at the San Francisco International Wine Competition, Kansansui Junmai Daiginjo is made of the finest Yamada Nishiki and Yume Ikkon grains polished to 45%, brewed using the traditional daiginjo brewing technique, the Shizukushibori method. By drip-pressing the polished grains, this time-honoured process evokes a mellow and clean flavour unlike that of machine pressed sakes.

TASTING NOTES FROM THE CURATOR

Taking its name from the cold mountain water used to brew this sake, Kansansui Junmai Daiginjo is made of high-grade Yamada Nishiki and Yume Ikkon grains polished to 45% and the cold mountain waters of the Yabe River situated in the Yama region.

A delicate and crisp sake with a fruity nose, Kansansui Junmai Daiginjo is round and smooth, with a balanced sweetness. On the palate, honeyed flavours of lychee, summer pear, and melons are trailed by subtle notes of creamy rice.

PAIRINGS

As with all premium sakes classified as junmai ginjo and junmai daiginjo (big ginjo), enjoy Kansansui Junmai Daiginjo chilled. The clean and crisp taste of Kansansui Junmai Daiginjo is a heaven sent match with traditional sushi and sashimi. However, this sake pairs well with any light dishes with a clean aftertaste such as a carpaccio, avocado or seafood salads.

SPREADING JOY, ONE SAKE AT A TIME.

Nestled in the beautiful mountainside of the Tsukushi plains, Kitaya was founded 190 years ago during the Bunsei Era (1818-1830) in Yame City in the Fukuoka Prefecture.

With a persevering passion to provide top shelf daiginjo and junmai sakes spanning 7 generations of master brewers, Kitaya’s commitment to wuality echoes in its business philosophy. The three japanese characters within the word “Kitaya” reads as “Joy”, “Many” and “Homes,” a daily reminder of Kitaya’s unwavering philosophy to wonderful bottles that spread joy, one sake at a time.

Storage Instructions

Store unopened dai-ginjo sake upright in the refrigerator below 4°C. If you wish to drink your sake chilled, place it in the refrigerator the night before consumption. Opened bottles should always be kept refrigerated. If you later wish to drink your sake at room temperature, place the portion you want into a small pouring vessel and leave that out on the counter at least 3 hours before consumption. Generally, sake should be consumed within one year of the bottling date, but when properly stored, it can survive up to 2 years. An open bottle of sake must be consumed within 2 to 3 weeks.