Well-balanced with a beautiful aroma and natural sweetness from the rice. You can see some small bubbles in the sake, which indicates that a small amount of yeast is still alive in the bottle. Kinoene Umakara uses 'Binhiire' (瓶火入れ), a unique pasteurisation method.
Generally, sake is pasteurised twice-after processing and before shipping. However, Kinoene Umakara is pasteurised only once, after bottling, which results in a fresher taste and more aromatic profile.
The rice polishing ratio is deliberately kept at 80% to maximise the flavour of the rice. It's fermented using a long, careful low-temperature process. This meticulous approach brings out the full umami flavour of the rice.
Classification: Junmai
Alcohol Content: 15%
Rice Polishing Ratio: 80%
Rice: Miyamanishiki, Fusakogane
Serve: Chilled to Room Temperature, Kan zake
Food Pairing: Prosciutto, Tete de Moine, Beef stroganoff, Red meat, Yakitori, Apple crumble. Fruit Tart
Storage: Keep out of direct sunlight Refrigerate after opening
Award:
- The Fine Sake Awards Japan in Main category 2021, 2024 - Gold
- Kura Master 2022 - Platinum
- Kan zake Award 2021 - Gold
