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Junmai Ginjo Kiei (50cl)
- Tahara Shuzo
- Junmai Ginjo
- SEIMAIBUAI (amount of rice left after milling)
- Itoigawa (Niigata)
- Rice variety
- Gohyaku Mangoku
- Alcohol content
- Bottle size
- Sando (acidity)
- Drinking temperature
An easy to drink Junmai Ginjo sake, which can be enjoyed even by people who do not drink much alcohol, where the sweetness of the rice pierces through its elegant aroma and refreshing taste. The finish is clean and fresh. This sake goes well with all dishes, especially fish dishes.
The name "KIEI" evokes Queen Nunakawahime, who reigned over the Itoigawa region about 2000 years ago. Beautiful and intelligent, she made the region prosper, so the name KIEI is a wish that this prosperity will last forever.
Pairings : Fish dishes
Founded in 1897 in Itoigawa, Tahara House has chosen a name that bodes well for its sake, meaning "a sake as sublime and beautiful as a crane dancing on the snow". The rice is brewed with spring water found at the foot of Mount Kubikikomagatake, and steamed in large traditional wagama kettles. The kôji is made by hand and the sake obtained by pressing. Niigata sake is often perceived as "fresh and dry," but the Yukitsuru sake from the Tahara house stands out as being dominated by umami.
The house is now run by Yohei Tahara, the fourth generation of the house, who graduated from Hiroshima University in brewing technology. Always in search of the best luxury sake, the company decided to create "Yukitsuru" sake, one of the first junmai to be marketed, described as "dry and tasty".
Yoichi Tahara, 5th generation leader of the Tahara house
Consume in moderation.
Alcohol should not be consumed by pregnant women.