Niigata Sake Selections kiminoi_jg_ps3 KIMINOI “Emperor’s Well” Junmai Ginjo, Yamahai (Niigata, Japan) Basic Information Brand: Kiminoi [keemi-noy] Nickname: Emperor's Well Quality: Junmai Ginjo, Yamahai Seimai Buai: Rice milled to 58 %. Alcohol: 15-16 % by volume Size, BPC & UPC Code: 720ml/12 844650015010 300ml/12 844650015027 Producer Producer: Kiminoi [keemi-noy] Shuzo Founded: 1842 Owned by: Tanaka Family Location: 3-11, Shimomachi, Myokou-shi, Niigata 944-0048, JAPAN Website: www.niigatasake.com www.kiminoi.co.jp Toji (Master Brewer): Hiroshi Hayatsu Hayatsu-san has been working with sake for three decades. Ingredients & technical data Rice: Gohyaku-man-goku Water: On-site well water. Soft water Yeast: Kyokai #10 No sulfites, no preservatives. SMV: +2 Acidity: 1.6 Amino acids: 1.5 Other information Serving temp. : Serve chilled (53-59°F/12-15°C), or warmed (113-122°F/ 45-50°C). Tasting note: Rich aromas, complex flavors, and elegant clean finish. Food Pairing: Full flavored or rich dishes. Tempura. Grilled seafood with rich sauce. This sake is produced by a traditional time-consuming method for preparing yeast starter called “Yamahai”, which gives elusive “Umami” or richness and fullness of the flavor. This yamahai sake won a gold medal at “Joy of Sake” (the US National Sake Appraisal) in 2006. Kiminoi has won gold awards at Japan National Sake Competition in 2015, 07, 06, 04, 03, etc.
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Niigata Sake Selections kiminoi_jg_ps3
KIMINOI “Emperor’s Well” Junmai Ginjo, Yamahai (Niigata, Japan)
Basic Information Brand: Kiminoi [keemi-noy] Nickname: Emperor's Well Quality: Junmai Ginjo, Yamahai Seimai Buai: Rice milled to 58 %. Alcohol: 15-16 % by volume Size, BPC & UPC Code:
720ml/12 844650015010 300ml/12 844650015027 Producer Producer: Kiminoi [keemi-noy] Shuzo Founded: 1842 Owned by: Tanaka Family
Location: 3-11, Shimomachi, Myokou-shi, Niigata 944-0048, JAPAN Website: www.niigatasake.com
www.kiminoi.co.jp Toji (Master Brewer): Hiroshi Hayatsu
Hayatsu-san has been working with sake for three decades. Ingredients & technical data Rice: Gohyaku-man-goku Water: On-site well water. Soft water Yeast: Kyokai #10 No sulfites, no preservatives. SMV: +2 Acidity: 1.6 Amino acids: 1.5 Other information Serving temp. : Serve chilled (53-59°F/12-15°C), or warmed (113-122°F/ 45-50°C). Tasting note: Rich aromas, complex flavors, and elegant clean finish. Food Pairing: Full flavored or rich dishes. Tempura. Grilled seafood with rich sauce. This sake is produced by a traditional time-consuming method for preparing yeast starter called “Yamahai”, which gives elusive “Umami” or richness and fullness of the flavor. This yamahai sake won a gold medal at “Joy of Sake” (the US National Sake Appraisal) in 2006. Kiminoi has won gold awards at Japan National Sake Competition in 2015, 07, 06, 04, 03, etc.
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