Kitaya 33 Tobintori Genshu Junmai Daiginjo

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Tasting Notes

Aromas are soft yet strong, reminiscent of just-washed rice, green melon, and lilies. Ultra-soft and gently sweet on the palate, the flavors of honeydew and white flowers are concentrated and coat the mouth, leaving pleasant hints of flavor after each sip. It is highly recommended to be served chilled in stemware to capture its concentrated, competition-level profile.

Specifications

Region: Fukuoka Prefecture, Kyushu, Japan
Class: Junmai Daiginjo, Genshu
Special Process: Tobintori (Gravity-draw into 18L Tobins)
Rice: Fukuoka Yamada-Nishiki
Rice-Polishing Ratio: 33%
SMV: +3.0
ABV: 16–17%
Serving Temperature: Chilled (Preferred) or Room Temperature
Size: 720ml

Overview

Kitaya 33 Tobintori Genshu is a highly limited-production, competition-spec Junmai Daiginjo. It is crafted exclusively from Fukuoka-cultivated Yamada-Nishiki sake brewing rice, meticulously milled to 33%. The sake is extracted via the delicate gravity-draw method directly into 18L Tobins (glass carboys) for mellowing, ensuring only the most elegant liquid is collected without pressure. Furthermore, its "Genshu" designation denotes the complete absence of water blending, fully preserving the rich alcohol content and concentrated essence of the production process.

Awards:

• 92 Points (Excellent, Highly Recommended) – Ultimate Wine Challenge 2017

About the Brewery

Kitaya Co., Ltd.

株式会社 喜多屋

Founded in Yame in 1820, Kitaya makes sake and shochu under a name expressing the wish to spread joy through alcohol.

Founded

1820

Location

Yame, Fukuoka, Japan

Brewing philosophy

Preserve the founding spirit and the family rule that the owner should brew personally, protecting sake culture while creating joy and inspiration.

SAKEZEN

Brewery Signature

• Yame
• joy through sake
• owner-brewer tradition

Polished Kyushu sake with generous aroma, supple fruit and a celebratory, finely made profile.

SAKEZEN Team View is an editorial interpretation of official producer information, informed by our tasting perspective. Axis positions are qualitative, not laboratory measurements. Individual releases and personal impressions may vary.