Name: Gunma Izumi Yamahai-Junmai
SKU: 6756ac66dc60bf000e764092
Price: 205.0 HKD
Availability: InStock

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Gunma Izumi Yamahai-Junmai

$1200 or above order free delivery (Hong Kong) on order

Free delivery in Hong Kong with 3 bottles (or above) of sake/spirits,except Liqueur on selected categories

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【Manufacturing year: Sep 2024 or Jan 2025】

【Kura Master Sliver 2023】

【Gunma Spring | Gunma Prefecture Shimaoka Shuzo】

【Mountain waste craft】

WJ123 - Gunma Izumi Yamahai-Junmai

Special price: $205/bottle

Production area: Gunma Prefecture, Japan

Brewery name: Shimaoka Brewery

Rice polishing steps: 60%

Raw rice: Wakasui, other sake rice

Japanese alcohol content: +3

Acidity: 1.7

Capacity: 720ml

Shimaoka Shuzo's junmai sake is made using the mountain waste method that it is good at. In addition to the unique sourness brought by the mountain waste, the wine is very light in body, with a light flavor, and is very elegant. This sake is sweet and has a soft taste. It is suitable for drinking cold or hot.

[Wine brewed with good rice - "Ruoshui"]

Gunma Prefecture has mostly soft water. The local sake rice "Wakamizu" was cultivated in 1972. It was officially rated as a good rice for sake brewing in 1991 and is now widely used in Gunma Prefecture. It can brew wine with gorgeous aroma and clear and smooth taste.

【Gunma Spring | Gunma Prefecture Shimaoka Shuzo】

Shimaoka Shuzo was founded in 1863 (Bunkyu 3rd year). For more than 100 years, Shimaoka Shuzo has been taking food-matching considerations into account, creating a variety of flavored wines to match various cuisines. The annual output is 500 koku (it is a small sake brewery) and it produces "local sake". That is to say, wine is usually only interpreted as wine produced locally and with a small output.

Mr. Toshinobu Shimaoka, the 6th generation successor of sake brewing, insists on using the "mountain waste" method to make sake. Different from the process of brewing sake, nowadays most of them use the "quick brewing" method, which means adding artificially cultivated natural lactic acid bacteria. The ancient method of "Shan Shi" is to stir and mash a mixture of steamed rice and water. In the process, natural lactobacilli are mixed in and utilized. But there is also a method of "mountain waste" that does not involve any movement, and does not use the ancient methods of "quick brewing" and "mountain removal". Therefore, it is actually means "abolition of mountain unloading".

Mr. Toshinobu Shimaoka, for sake to reach a mature and clean state, it is necessary to calm down. In a newspaper interview, he once said: "I don't want to make a sake that is made from sanchi, but a sake that is mature, so I want to let the sake rest. The method of sanpai is exactly what I want. Waste is not the purpose, but It’s a means.” Mr. Shimaoka Gengjia emphasized that what he brews is “a sake that makes people want to drink it” and that they will not get tired of drinking it every day.

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Ship to Macau by SF Express (Delivery charge $15/bottle, cash on delivery is not applicable)
In-house delivery (1-3 working days)

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Gunma Izumi Yamahai-Junmai

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