Portfolio

Kitaya
Background

Made using the "Shizukushibori" method and head water of the Yabe River, Kitaya Junmai Ginjyo has a soft touch coupled with a sharp taste. Made using a blend of 60% Yamada-Nishiki and 40% Yume-Ikkon milled to 55%.

Accolades:

Double Gold at 2013 Wine and Spirits Wholesalers of America (WSWA) Wine Tasting Competition

87 Points - 2013 Ultimate Wine Challenge Astor Center NYC

Special Characteristics

Medium Dry & Light

Preferred Serving Temperature:

On-The-Rocks Chilled Room Temp Warm Hot
Available Sizes
  • 720 mL
  • 300 mL
Distribution
Nationwide

Location

Region: Kyushu
Prefecture: Fukuoka
Taste Profile
-3.0
Sweet
Dry
+1.0
Light
Rich
Tasting Notes

Mellow, Soft Mouth-Feel, Layered, Aromatic, and Crisp Finish