| ≥1 piece |
Winner of First Prize in the National New Brew Competition
More than 150 years of Sake brewing history
Japanese Sake Shuho Kikuzakari Ginpu Issen
an affordable daiginjo overflowing with elegance
| | Ginpu Issen | |
| Source rice: | Yamada Nishiki | |
| Rice polish: | koji-mai 35%, kake-mai 39% | |
| Sake meter value: | +3 | |
| Yeast: | Self-cultivated | |
| Alcohol content: | 16% | |
| Source water: | Yoda River underground water (hardness: 3.5, soft water) | |
| Acidity: | 1.4 | |
| Volume: | 720ml, 1800ml | |
Additional Products
| | Variety | Rice | Alcohol content | Sake meter value | Acidity | Feature |
| | Junmai Daiginjo | Yamada Nishiki | 16% | +1 | 1.5 | guaranteed to have an excellent fragrance and deep body |
| | Daiginjo | Yamada Nishiki | 16% | +3 | 1.3 | refreshing flavor and delectable fragrance |
| | Ginpu Issen | Yamada Nishiki | 16% | +3 | 1.4 | an affordable daiginjo overflowing with elegance |
| | Junmai ginjo | Miyama Nishiki | 15% | +1 | 1.5 | to experience an overlooked junmai sake of rare beauty |
| | Ginshu | Miyama Nishiki | 15% | +3 | 1.2 | ginjo-shu that is excellent for hot sake |
| | Honjososhu | Miyama Nishiki | 15% | +1 | 1.3 | a refined brew with a harmonious balance of mellow flavor and fragrance |
| | Junmaishu | Miyama Nishiki | 15% | ±0 | 1.5 | more you drink and the more it intoxicates you, the more the delicious umami Flavors are gradually revealed |
| | Gankomon | Miyama Nishiki | 15% | +15 | 1.3 | a classical style super dry brew, aged for three years, with a sake meter value of +15 |
| | Futsushu | Miyama Nishiki | 15% | +1 | 1.2 | a high-grade Shinshu sake with a mellow fragrance and invigorating flavor |
| | Karakuchi | Miyama Nishiki | 15% | +5 | 1.2 | a refined, distinctly sharp, dry brew with umami flavors you will never grow tired of |
| | Amakuchi | Miyama Nishiki | 15% | -5 | 1.2 | uses a four-stage preparation of glutinous mochi rice, resulting in a mild and mellow sweet sake |
Painstaking Brewing
Rice
We use contract-farmed Miyama Nishiki from Nagano Prefecture, and for our daiginjo,
we use Yamada Nishiki rice from Hyogo Prefecture.
Our processing, utilizing carefully selected ingredients and ginjo refining,
is the starting point of our superior Takizawa flavors.
Water
We use underground water from the Yoda River to prepare our sake.
Drawing out all the natural flavors of the rice brings out sharpness and depth .
Technique
Fifty years of sake brewing experience passed down from generation to generation.
Experienced Shinshu-Otani brewmaster, "Masaru Nishizawa."
Takizawa was created with quality in mind, employing meticulous brewing techniques
full of soul and skill.
Shinshu Meijo Co., Ltd.
Utsukushigahara lies in the center of Shinshu. Sake brewing, which began in the late Edo Period, soon relocated there, on the banks of the Yoda River, demanding the fine quality water of the region.
This region has the optimum water and climate for sake brewing, and continues to brew,
using traditional techniques and modern technology, with the hopes of maintaining
high quality standards and creating delicious sake that you will never grow tired of drinking.
Winners of First Prize at the National New Brew Competition in 1990, '91, '96, '98, 2000~2007, and '09.
| Product Type: |
Rice Wine
|
Alcohol Content (%): |
16
|
Type: |
Japanese sake
|
| Taste: |
Other
|
Packaging: |
Bottle
|
Place of Origin: |
Japan
|
| Brand Name: |
Kikuzakari
|
Model Number: |
T_048
|
Weight (kg): |
1.8
|