Sake - Nikitatsu Junmai Ginjo Fukurotsuri Tobingakoi - YUKARI by Standage

Nikitatsu Junmai Ginjo Fukurotsuri Tobingakoi

$160.00 USD
Minakuchi Shuzo
Product description

【Exclusive item、E/strong>It is brewed by polishing up to 60% Shizukuhime, rice produced in Ehime Prefecture.
It is a well-balanced sake with a gorgeous, crisp, and clean taste.

    Required in units of 6 bottles (multiples of 6) per brewery
  Please choose your destination before completing your order
IN STOCK Pre order Out of stock


Detailed Information
Volume 720ml
IngredientsRice, Rice Koji
Alcohol Level  
Alcohol Level
16.4 % vol.
Sake Meter Level  
Sake Meter Level
An indicator of the sweetness or dryness of sake. Generally, a negative value indicates sweetness, while a positive value indicates dryness.
Acid Level  
Acid Level
A numerical expression of the total amount of acidity. A high acid level indicates sharpness and richness, while a low indicates lightness and sweetness.
Polish Level  
Polish Level
The ratio of rice remaining after scraping from the outside. By shaving off the surface layer, sake can be made with a distinctive aroma and free of impurities.
Professional Review

"It has a gentle aroma reminiscent of cloudy sake, and before taking a sip, you can sense a creaminess like a high-quality cheesecake. The taste has a balance of the inherent flavor of the rice and a sharp acidity that characterizes Japanese sake, creating an overall harmony. The aftertaste lingers in your mouth like a thick soup. If the temperature is too high, the soft texture will disappear, so it is recommended to serve it chilled or at room temperature."

Pairing Suggestion: Wild vegetables, potato salad, light fish dishes
Shuhei Nitta

Professional French Chief & YUKARI Special Ambassador

"It features a rich aroma of yellow apple, pineapple, and Japanese citrus, with harmonious notes of asparagus and fresh greenery. The taste is smooth and full-bodied, starting with a gentle sweetness that expands smoothly on the palate, supported by a delicate acidity that provides structure. The lingering finish is characterized by a light bitterness and a mild umami reminiscent of tartaric acid. It is recommended to serve at a temperature range of 8 to 15°C in a tulip glass."

Pairing Suggestion: Clam and seaweed soup, and steamed sea urchin custard.
Shuntaro Tsuruta

Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador