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[Winter] Sake production method comparison set 300ml x 5 Alc.15%~16%
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Set Details
[Shipping in January and February]
・Sake production method comparison set –300ml 5 bottles
・Access to live streaming of kanzukuri (cold-weather brewing)
Set characteristics
This set allows you to compare the different tastes produced by different methods from home while you listen to Izumibashi Brewery's commentary on the cold brewing live stream. The stream will take you on a tour of the brewery, allowing you to learn about the sake brewing process and the characteristics of each sake brewing method, so you can bring a new perspective to your sake tasting. The sake brewing method drinking comparison set will be delivered to your home in advance (around December).
Basic product information
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[Winter] Sake production method comparison set
Izumibashi Brewery will provide a set of sakes made using different methods to compare. This time, you will be able to compare four types of sake made with different polishing ratios, and five types of sake made with white malted rice, each made with a either the Kimoto or Sokujo brewing method.
| Product name | [Winter] Sake production method comparison set |
|---|---|
| Product information |
A. Yamada Kimoto - Junmai Daiginjo It has a firm umami taste with the gentleness and freshness of a good Junmai Daiginjo. [Type] Junmai Daiginjo [Rice] Yamadanishiki [Polishing ratio] 48% [Sake meter] -1 [Alcohol] 16% [Drinking temp.] 5-15 degrees B. Yamada Sokujo Junmai Daiginjo Clean and smooth. [Type] Junmai Daiginjo [Rice] Yamadanishiki [Polishing ratio] 48% [Sake meter] +1 [Alcohol] 16% [Drinking temp.] 5-15 degrees C. Yamada Kimoto - Junmai sake Dry with a delicious flavor. Recommended lightly chilled, room temperature, or warm. [Type] Junmai sake [Rice] Yamadanishiki [Polishing ratio] 80% [Sake meter] +9 [Alcohol] 16% [Drinking temp.] 5-15, 50-55 degrees D. Yamada Sokujo - Junmai sake Clean and dry. Recommended at room temperature, or warm Heat brings out the umami of the rice. [Type] Junmai sake [Rice] Yamadanishiki [Polishing ratio] 80% [Sake meter] +14 [Alcohol] 16% [Drinking temp.] 10-15, 50-55 degrees E. Shiro-Koji – Junmai Ginjo Unique for the sweet and sour flavor created by the white malted rice. It has a rich taste similar to a dessert wine. [Type] Junmai Ginjo sake [Rice] Yamadanishiki [Polishing ratio] 58% [Sake meter] -24 [Alcohol] 15% [Drinking temp.] 0-5 degrees *Some values are anticipatory, and may vary from final values. |
Live stream details
Date: Scheduled for early February
*We will contact you when the specific date is decided upon, which will happened before March.
Finally, we can make sake with the rice we’ve grown. This will be a rare opportunity to hear directly from the sake brewers about how they make and innovate their sake.
Drinking the sakes from the set together and comparing each method, you will be able to use all of your senses to better absorb what you experience with your body and mind.
Only those who purchase the set will be able to participate in the live stream. There will also be a raffle to select participants to receive gifts, so please join us in real time!
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