Japanese Sake Products
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Jinyu Ukiyoe "Kabuki"
Jinyu Ukiyoe "Kabuki"
Class: Junmai
Rice: Miyama Nishiki
Rice-Polishing Ratio: 70%
Brewery Location: Chiba
Food Pairings: Meat Dishes.
Tasting Notes: The powerful citric acid that white koji brews gives refreshing acidity. That combined with the sweet sake at its base, creates this unprecedented “sweet and sour sake”. It is delicious when paired with meat dishes that are also good with white wine.
Size: 720ml
Location: CA Distribution
Brewery: Nabedana Inc.
Founded: 1689
Profile: We used to have top master brewers of the Niigata and Nanbu brewers make our sake. However, in order to produce sake with more unique characteristics, we decided to break from tradition and started making our sake on our own since 1997. Our company staff members perform the entire process starting from “the birth” of sake, such as rice steaming, koji making and moromi mashing to “the growing”, such as pressing, filtration, pasteurization, storage and bottling. Because of this, we can address and carefully control the quality of our sake in every step of the process, which leads to more excited consumers as they taste our sake. We strive to brew sake that connects people and their hearts. Our mission is to bring out such sake that would resonate in people’s hearts.
