Product |
|
SAKE Name |
Jokigen Yamahai-Junmai-Ginjo |
| Ricetype |
Yamada-nishiki , Miyama-nishiki |
| Seimaibuai |
55% |
| Alchohol Content |
16.5% |
| SAKE Meter Value |
+3 |
| Acidity |
1.6 |
Tasting Notes |
| This sake, made solely from rice and Koji molded rice, goes through two-year maturation process, which results in supreme blend of tasty rice and multiple-layered fragrance and flavor. It’s rather fruity and its fragrance lingers on. It goes well with steak, fried fish, and spicy tofu. Serve at room temperature or chilled well in the fridge. |
Product |
|
SAKE Name |
Jokigen Yamahai-Junmai |
| Ricetype |
Gohyakumangoku |
| Seimaibuai |
65% |
| Alchohol Content |
16.5% |
| SAKE Meter Value |
+3 |
| Acidity |
1.8 |
Tasting Notes |
| This premium sake is made only after laborious time-consuming processes and sake master Naohiko Noguci’s dedication. Its tangy, sharp flavor goes well with Japanese, French, Italian, and Chinese dishes. This is beyond the stereotype of conventional sake and that’s the way our customers love it. It features wild thick texture and sharp sensation when sake is swallowed. This can be enjoyed on the rocks or chilled as well as at room temperature or lukewarm temperature (45-50). |
About the KURAMOTO（蔵元の背景について） |
 The brewery was founded in 1819, in a historical domain called Kaga, where a majestic mountain Hakusan soars in its backdrop. Over generations, the brewery owners, who owned land as well, kept a close look at the local economy and culture. This attitude exactly applies to that of our sake making. One of our sake is named Jo-kigen, meaning jubilance. It was named so after a short poem made by the 4th owner when he and the villagers celebrated a splendid harvest at a festive party. The owner wished for continued good luck and made a poem. It goes: Chrysanthemums are in bloom, sake is just right, jubilant are we.
 The spring water from a well believed to be dug by Rennyo, a founder of the Jodo-shin sect Buddhism, is used for our sake making. Only the homegrown rice suitable for sake making is used. Part of the rice is even grown in the rice paddies of the brewery. Quality has been always our priority. The brewery workers are not many in number but young, devoted, and excellent in skills. Slow low temperature fermentation is employed to achieve the sake of rich and full-flavor. Our sake master Naohiko Noguchi, awarded in 2008 a medal of honor for professional excellence, excels in Yamahai-tsukuri, making him unrivaled by anybody else. The brewery has been welcoming visitors from many part of the country, who are eager to taste his sake.
 
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Details of KURAMOT（蔵元詳細） |
|
|
| Main Brand（主力銘柄） |
Jokigen |
| Kuramoto（会社名） |
Kano Brewery Co.,Ltd |
| Founded（創業） |
1819 |
| Address（所在地） |
6 I Youkaichi-Machi , Kaga-City , Ishikawa-Ken , JAPAN |
| Brewery Tours（蔵元見学） |
Need reservation |
| Tel |
+81-761-74-1551 |
| Fax |
+81-761-74-6120 |
| E-mail |
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| URL |
http://www.jokigen.co.jp/ |
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