Shinkirou-no-mierumachi (A town where mirages can be seen) Summer

Price
$109.00 USD
Uozu Shuzo
Product description

【Limited to Toyama Prefecture】【Limited Edition - Summer 2023、E/strong>

Despite being Genshu, the alcohol content has been kept at 13 degrees, resulting in a smooth and easy-to-drink sake while still retaining its umami flavor. The clean acidity makes it suitable as a sake to accompany meals. It has a gentle aroma and a characteristic crisp finish.

Made from Gohyakumangoku rice polished to 60% from Ishikawa Prefecture. It has an alcohol content of 13% and is brewed using Kyokai 701 yeast.

    Required in units of 6 bottles (multiples of 6) per brewery
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Size

Quantity
Detailed Information
Volume 720ml
IngredientsN/A
RegionToyama
Alcohol Level  
Alcohol Level
N/A
N/A
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.
N/A
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.
N/A
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.
N/A
Toyama
Professional Review

"The nose is rich with burnt butter and dairy products, like raisin butter sandwich or crème brûlée. It also has a ladylike sweetness and fruitiness, like black fig. The mouthfeel is light and the balance between sweetness and acidity is very good. It can be enjoyed with aromatic hotpot dishes or with light sashimi. The calm aftertaste of dried fruit, which appears over time, lasts long enough to remind one of an after-dinner drink. Recommended served cold or at room temperature."

Pairing Suggestion: Hard cheeses, smoked duck, marbled aubergines, aged cured ham.
Shuhei Nitta

Professional French Chief & YUKARI Special Ambassador

"Mainly banana and Japanese citrus notes are harmonised with dairy notes such as apricot and slightly fermented butter, as well as green notes such as mitsuba and grass herb. As the temperature rises, the aromas of apricots and berries with abundant acidity emerge. The overall impression on the palate is flat, with no unevenness. It starts with a light mouthfeel typical of summer sake, and the fine acidity and the fresh, short aftertaste give it a lively impression. The recommended temperature range is 10°C or lower. Strongly chilled, in INAO glasses or small ceramic straight glasses."

Pairing Suggestion: Casual with ratatouille, summer vegetable tempura, etc.
Shuntaro Tsuruta

Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador

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