A sake with medium strength, but very deep flavor. It has a delicate fragrance, so it is considered a product for connoisseurs. Very round taste, great for almost any food pairing.
This brewery uses 100% Kamenoo rice, which is considered one of the top three Sake rices, not particular for the aroma, but for the depth of its taste. This variety is very hard, so they have to use very labor intensive techniques and increase the water quantity and the duration of the immersion in water during fermentation.
This Sake is best drank at room temperature or warm, but not hot.

brewer: Koikawa shuzo

The English translation will be available soon... 米どころ庄内平野の真ん中に位置する庄内町。月山の伏流水を使用した仕込み。 山形県庄内町で明治26年に阿部亀治翁が創選した「亀の尾」。日本三大品種のこの米復活させ、「亀の尾」米100%使用の純米酒を昭和56年より製造。「亀の尾」米は昔の米なので、固く、浸漬時間や水の量など、原料処理に工夫を凝らして製造。精米歩合55%の純米吟醸酒。香り酒ではなて、 味わいを重視のため、濾過を最小限に抑え、炭素濾過も行わない。冷やすよりも常温であじわいたい。ぬる燗でもおいしい。 全国新酒鑑評会 平成23年入賞、平成24年金賞、平成25年金賞、平成26年入賞、平成27年入賞   燗酒アワード 平成26年 最高金賞受賞

Koikawa Kame 300ml

鯉川 純米吟醸 亀治好日

JAPANESE NAME: koikawa junmaiginjou kamejikoujitsu
TYPE: Junmai Ginjo - Pure rice, Premium
SIZE: 300 ml
CODE: S048
Made with ancient rice, delivers old time sake flavor. Taste intense and sweet, aftertaste slightly bitter, note of artichoke. Matching well with any dish.
KEYWORDS: Cheese / Fish

OTHER SIZES AVAILABLE

A sake with medium strength, but very deep flavor. It has a delicate fragrance, so it is considered a product for connoisseurs. Very round taste, great for almost any food pairing.
This brewery uses 100% Kamenoo rice, which is considered one of the top three Sake rices, not particular for the aroma, but for the depth of its taste. This variety is very hard, so they have to use very labor intensive techniques and increase the water quantity and the duration of the immersion in water during fermentation.
This Sake is best drank at room temperature or warm, but not hot.

BEST WITH

  • Aged cheese

  • Grilled salmon

  • Tofu

  • Shellfish


Quick Facts

brewer Koikawa shuzo region Yamagata
SMV Sake Meter Value, lower numbers are sweeter, higher numbers are dryer +5 (Dry) seimai buai polishing ratio (the lower the better) 55% (Very Refined)
alcohol 16.00% serve at 20o - 40oC

brewer: Koikawa shuzo

The English translation will be available soon... 米どころ庄内平野の真ん中に位置する庄内町。月山の伏流水を使用した仕込み。 山形県庄内町で明治26年に阿部亀治翁が創選した「亀の尾」。日本三大品種のこの米復活させ、「亀の尾」米100%使用の純米酒を昭和56年より製造。「亀の尾」米は昔の米なので、固く、浸漬時間や水の量など、原料処理に工夫を凝らして製造。精米歩合55%の純米吟醸酒。香り酒ではなて、 味わいを重視のため、濾過を最小限に抑え、炭素濾過も行わない。冷やすよりも常温であじわいたい。ぬる燗でもおいしい。 全国新酒鑑評会 平成23年入賞、平成24年金賞、平成25年金賞、平成26年入賞、平成27年入賞   燗酒アワード 平成26年 最高金賞受賞

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