仁井田本家 Niida 100 Years Kijoshu 2023

€72.00

Content: 0.72 Liter (€100.00 / 1 Liter)

Almost sold out, only a few available.

Product number: SN41-07-23

Alcohol: 16%
Bottle Size: 720ml
Category: Junmai ⓘ Kijoshu (double fermented) ⓘ
Rice: Kame no o (85%)
Prefecture: Fukushima
Drinking temp.: chilled (10-15°C), room temperature
Item number: SN41-07-23
Ingredients: Water, Rice, Koji-Rice
Food pairing: Cheese

Niida 100 Years Kijoshu 2023

This unique kijoshu was first produced in 2011 to mark the 300th anniversary of the brewery's founding and is to be brewed for 100 years. It is created by adding the previous year's kijoshu instead of water during brewing, resulting in a sake which is velvety and lusciously sweet. Showcases complex aromas of dried fruit, honey, and caramel. On the palate it is soft, round and elegant with a fine acidity - ideal with desserts, cheeses, or as a digestif. An exceptional sake with depth, history, and a future

The Producer

仁井田本家 Niida

Founded in 1711, the brewery specializes in "Shizenshu" ("natural sake"), brewed using the Kimoto method and spontaneous fermentation from pesticide-free rice. The brewery pursues the goal of self-sufficiency: sake rice is grown on its own land and fermented in large wooden barrels constructed from Sugi cedar trees from its own forest.

More about this producer

We love Sake!

We love our products, producers, and customers! We seek to promote the Japanese traditional craft and convey its refined taste to the European market!

Specialist for premium Sake, shochu and soy sauce with over 150 top products
“Face to face” - from 40 renowned Japanese producers directly to customers
Broad distribution network in Germany, Austria, Switzerland, UK and more
Import with refrigerated containers to maintain the best quality
Traditional, authentic, and artisanal products of the highest quality - always free of additives
Competent partner for gastronomy & retail for 20 years
Highly qualified team with certifications such as J.S.A. Sake Diploma, WSET Level 3 Sake etc.

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Classification of Premium Sake

For high quality sake, rice is polished prior to processing with the goal of eliminating the bran and protein which encase the starch held at the center of the rice grain. The smaller the rice polishing ratio (expressed as a percentage of the original rice weight), the finer and more aromatic the sake. Learn more about the different classes of of Premium Sake...

About Sake Classification

Importeur: UENO GOURMET GmbH, Bahnhofstr. 7a, 61476 Kronberg