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Kamaya Rikishi Junmai Ginjo Kimotojikomi

Kamaya Rikishi Junmai Ginjō Kimotojikomi is made of "Sake Musashi" rice, a local variety from Saitama polished to 60%, brewed with the kimoto method, and aged for one or two years to create a solid flavoured brew.

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Sake specs

Prefecture
Saitama (埼玉)
Rice type
Sake Musashi (さけ武蔵)
Polishing rate (semaibuai)
60%
Alcohol content
16%
Kamaya Rikishi Junmai Ginjō Kimotojikomi (力士 純米吟釀生酛仕込)

Kamaya Rikishi Junmai Ginjō Kimotojikomi (力士 純米吟釀生酛仕込) is made of "Sake Musashi" rice, a local variety from Saitama polished to 60%, brewed with the kimoto method, and aged for one or two years to create a solid flavoured brew. Sake Musashi's wide range of flavours, the sharp acidity of kimoto, and the mellowness of ageing are in perfect harmony.

Kamaya Rikishi Junmai Ginjō Kimotojikomi (力士 純米吟釀生酛仕込) Kamaya Rikishi Junmai Ginjō Kimotojikomi (力士 純米吟釀生酛仕込) Kamaya Rikishi Junmai Ginjō Kimotojikomi (力士 純米吟釀生酛仕込) Kamaya Rikishi Junmai Ginjō Kimotojikomi (力士 純米吟釀生酛仕込)

About the brewery

Brewery
Kamaya Sake Brewery
Name in Japanese
株式会社 釜屋
Address
1162 Kisai, Kazo, Saitama 347-0105
Phone
0480-73-1234
Website
kamaya-logo.png
In 1748, Kamaya Shinpachi (釜屋新八), a merchant from Omi Province, settled in Kazo, an old post town on the Nakasendo Highway. Discovering the excellent sake rice of Musashino and the abundance of water from the nearby Tone River began brewing sake. This location offered excellent access to the major roads, such as the Nakasendo and the Nikkokaido highways, which were close to the commercial sphere of Edo. Nowadays, the brewery is putting effort into brewing traditional sake–mainly special designation (premium) sake.

Latest reviews

Colour / hue
Gold
Clarity
Clear
This is an aged sake with a golden, almost amber-like hue crafted according to the kimoto method. This traditional technique was developed around 1700 and was the most orthodox way to brew sake. Cultivating yeast in a small tank before fermentation in a larger tank is called moto or shubo. The kimoto process takes three times longer than usual, resulting in excellent yeast. Rikishi Junmai Ginjo is made of a rice variety grown in Saitama, Sake Musashi. It is matured for up to two years. It has an intensive nose of dried fruits and herbs, a thick, creamy texture with bitter notes, and a flavour reminiscent of dried fruits and molasses. Indeed not everyone's (sake) taste, but the contrast of spiciness and mellowness is exceptional.

Rikishi Junmai Ginjo Kimotojikomi
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sake information

Added by
JREF
Views
78
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒347-0105 埼玉県加須市騎西1162

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