[SMV -12]  Gohyakumangoku Hotaka
[SMV -12]  Gohyakumangoku Hotaka

[SMV -12] Gohyakumangoku Hotaka

Now$75.00 $81.75 w/GST

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Delivery: Order now to receive your item on 29 May 2024 at 12 - 6 PM. 

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  • Delivery is arranged for every Wednesday and Friday, 12 - 6 PM.
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Gohyakumangoku Hotaka

It is known for its rich umami flavor, making it the most signature choice

A gentle flavor with the subtle fragrance of white grapes and the overlay of cedarwood, reminiscent of freshly baked bread.
It is a table sake that offers a soothing sweetness, akin to the warmth of just-out-of-the-oven bread.
This well-balanced table sake is a perfect complement to grilled fish and ham, making it a staple for any dining experience.

Aroma and Taste Experience

When enjoy it as a chilled sake, the liquid has a pale yellow hue with numerous fine bubbles dancing within.
A subtle fragrance of white grapes and cedarwood wafts from the glass.
It greets the palate with a silky smoothness, gracefully fading away, leaving behind a luscious richness and a gentle effervescence.
There's a tingling sensation, like tiny bubbles popping, and a soft bitterness reminiscent of citrus peel.

When warmed, it delivers a sharp and invigorating sensation, accompanied by a gentle woody and sweet aroma.
It's sweet, incredibly gentle, with a kind sweetness and a subtle kick of spiciness.
It's a truly gentle flavor that is exceptionally easy to savor.
The spiciness melds with the lingering sweetness on the palate.
The sweet, woody aroma is delightful, making it an exceptionally approachable warm sake.

Understanding Sake through SMV and Acidity

Japanese sake, crafted from rice, rice koji, and water, boasts a complex interplay of flavors and aromas.
This complexity leads to distinct tastes not only between different breweries but also within the same one.

To express sake's taste, terms like "Dry" and "Sweet"are often used.
Sake Meter Value (SMV) measures the density of sake compared to water.
Positive SMV means less sugar, resulting in dryness, while negative SMV indicates sweetness due to more sugar.

In addition, "Acidity" is another key factor.
Organic acids provide acidity and umami to sake, measured through acidity levels.
SMV and acidity serve as essential references, allowing enthusiasts to explore the diverse world of sake and appreciate its nuanced variations.

Crafting Sake Found Only at Ichinoya Brewery

1. Abundant of Pure Waters Resource in Nagano

While it may appear as the same clear water, the water that flows here carries various hues.
From the Izusato springs to the Yasawa springs and the Kamishirasawa springs, a total of eight sources contribute to their water source.
Over the course of many years, as they traverse diverse mountain terrain, these waters manifest a range of characteristics: soft, hard, resolute, sweet—each expressing its unique essence.
The ability to choose water is a true luxury, for it signifies intention.
Selecting water means there is a purpose behind it.
The pure waters of Nagano shape the essence of Ichinoya, embodying our intentions.

2. Where Clear Waters and Delicious Rice Flourish

In Nagano, where the city of Omachi is located, beautiful waters flow from the Northern Alps, creating fertile alluvial plains as they descend into the foothills, where wildflowers bloom, and insects play.
This has created rich soil perfect for rice cultivation.
There are also several rice varieties suited for making sake, such as 'Yamada Nishiki,' 'Hitogokochi,' 'Miyama Nishiki,' 'Yama Megumi Nishiki,' 'Kaze Sayaka,' and many more. The diversity of these rice varieties is essential to their sake production. 

3. Yeast as the Essence of Sake Brewing

Japanese sake comes to life when koji molds produce sugar from rice, and yeast then transforms that sugar into alcohol.
The aromas and refreshing acidity that emerge during fermentation are also a result of yeast's work.
In essence, it is the yeast that gives rise to the distinctive flavors of Japanese sake.
Because it is in the heart of Ichinoya that our true essence is revealed, they are committed to craftsmanship.
They create the yeast starter from steamed rice, koji, and water, nurturing the yeast with the lactic acid bacteria that naturally occurs.
Sake production is a tribute to water, rice, the power of nature, and the wisdom of our predecessors.

Story of Ichinoya

Since its establishment in the first year of Keio era, the Legacy Line of Ichinoya has been cherished across generations right here in Shinano Omachi (Currently Nagano prefecture).
Ichinoya's signature sake, Kanran Kurobe, has been crafted with dedication by generations of master brewers, harnessing the blessings of the bountiful water sources and fertile land bestowed by the Northern Alps.
This sake is the essence of this town, the sake of our homeland that is always there, unforgettable and special.

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