COLOUR
Other
TYPE
Still
VINTAGE
N/A
GRAPE
Yamada Nishiki
PRODUCER
Sekaitaka Koyama Honke Shuzo
REGION
Unknown
CHARACTERISTICS
Body
Medium
Sweetness
Off-dry
Acidity
Finish
Intensity
AROMAS & FLAVOURS
ABOUT THIS WINE
The Kyohime Takumi Jumai Ginjo is a sake produced by Sekaitaka Koyama Honke Shuzo, a brewery established in 1808 by Matabee Koyamaya. It is made from Yamada Nishiki rice, a highly regarded varietal in sake production. Koyama Honke Shuzo, located in Saitama Prefecture, is known for its integration of traditional sake-making practices with modern technological advancements. The brewery emphasizes rigorous ingredient selection and utilizes computer-controlled systems to optimize brewing environments. As the largest sake producer in eastern Japan, the company is part of a larger group comprising seven sake breweries across Japan, each contributing unique techniques and regional characteristics.
ALCOHOL
15.0%
AVG. PRICE
€23
STYLE
Classic
SULPHITES
NO
When to drink
Now
Ideal temperature
8-14°C
INTERESTING FACTS
Fact 01
Brewed with Yamada Nishiki, the 'king of sake rice.'
Fact 02
Producer founded in 1808, over 200 years of history.
Fact 03
Largest sake producer in eastern Japan.
Fact 04
Combines traditional methods with computer-controlled brewing.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The Kyohime Takumi Jumai Ginjo is produced from Yamada Nishiki rice, which is polished to at least 60% of its original size, a requirement for Junmai Ginjo classification. The brewing process involves a multi-stage fermentation, initiated in three steps, followed by an extended fermentation period at around 10°C. This slow, low-temperature fermentation is key to developing the sake's refined character. After fermentation, the sake's alcohol content is adjusted to 15% ABV through dilution. Koyama Honke Shuzo employs computer-controlled systems to manage critical brewing parameters like temperature and humidity, particularly during the production of koji and the main fermentation, integrating modern technology with traditional sake-making expertise.
