Product available in store only : 28 rue du Dragon - 75006 PARIS
Katafune Junmai Ginjo
- Takeda Shuzo
- Junmai Ginjo
- SEIMAIBUAI (amount of rice left after milling)
- Joetsu (Niigata)
- Rice variety
- Koshi ibuki
- Alcohol content
- Bottle size
- Sando (acidity)
- Drinking temperature
- Keep in a cool place and away from light. Sake has no expiration date, but we recommend drinking it within one month of purchase to get the most out of its flavors.
A Junmai ginjo where the complex fragrance of rice is skillfully enhanced. A success story containing only two ingredients: rice and rice koji. With an authentic taste where the softness and richness amplify the presence of the rice.
Pairings : steak, grilled meat, meat dishes
Sake from Niigata has this strong image of "clear and dry" sake, and there is obviously a demand for this kind of sake, but Takeda does not intend to make sake of this type, for one simple reason: it is not the taste of traditional sake brewed since antiquity.
With its brewery located on a sand dune by the Sea of Japan, Takeda has water that has been filtered for years by the sand, which brings out the sweet aroma and fleshy taste of rice when used in brewing.
In order to preserve this spirit of the original sake, nothing can be sacrificed. Of course, machines and technology can take care of everything, but the cornerstone is to perform each task with care, to always be personally involved at every step, and to physically confront sake with your whole body.
We will continue to pursue the "Katafune" style while thinking of the faces that customers will love. In the quest for a brew worthy of the Katafune series, the image of the smiling faces of satisfied customers is an added motivation for Takeda brewers.
Consume in moderation.
Alcohol should not be consumed by pregnant women.