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Junmai Daiginjo – Tsukino Katsura ‘Yanagi’

 65 btw incl.

  • Brewery: Masuda Tokubee Shoten – Brand ‘Tsukino Katsura’
  • Prefecture: Kyoto
  • Type: Junmai Daiginjo
  • Alc.: 15
  • SMV: + 3
  • Acidity: 1.7
  • Rice: Yumenishiki & Yamadanishiki
  • Polishing ratio: 50%
  • Yeast: N°7
  • Amino Acidity: 1.2
  • Serve temperature: 10°C – 16°C
  • Foodpairing: White fish sashimi or sushi nigiri with white fish, grilled scallops.
  • Net: 720 ml

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Product details


Masuda Tokubee Shoten was founded in 1675 and its tradition has been passed down for 340 years by 14 generations of the Masuda family.

In 1964, they created the first commercially Nigori-sake, a roughly filtered and milky sake what was prohibited in the early days from the Japanese government due the taxation department.

They always striving to be innovative and if you think that re-establishing Nigori sake is already quite the achievement, you will be even more impressed about another project close to their heart. As this small Kyoto brewery has also come to fame for their aged sake.

This aged sake or “Koshu” (古酒) in Japanese, is still a rather new phenomenon in the sake world, yet steadily on the rise. With Tsukino Katsura, yet again, being quite the innovator as rumour has it they are in possession of the oldest aged sake in Japan. With a treasure, that is some 50+ year-old sake resting in their lofty attic. Which makes them also pioneers of this exciting sake movement.

But after all their achievements they still produce one of the well balanced light Junmai Ginjo styles. A very elegant Junmai Ginjo with a pale straw colour, perfume on the nose, medium body, with a vanilla and fruit (strawberry and pear) on palate taste and soft texture, lots of layers of flavour and a clean dry finish.

Perfect to pair with sushi or sashimi with white fish or perfectly grilled scallops.


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