{"id":53203,"date":"2026-04-11T20:34:56","date_gmt":"2026-04-11T20:34:56","guid":{"rendered":"https:\/\/www.jieyo-food.com\/home\/product\/nikitatsu-iyo-junmaishu-sake-junmai-matsuyama-mitsui-ehime\/"},"modified":"2026-04-11T20:34:56","modified_gmt":"2026-04-11T20:34:56","slug":"nikitatsu-iyo-junmaishu-sake-junmai-matsuyama-mitsui-ehime","status":"publish","type":"product","link":"https:\/\/www.jieyo-food.com\/home\/product\/nikitatsu-iyo-junmaishu-sake-junmai-matsuyama-mitsui-ehime\/","title":{"rendered":"Nikitatsu Iyo Junmaishu Sak\u00e9 Junmai Matsuyama Mitsui Ehime"},"content":{"rendered":"<h2>Nikitatsu Iyo Junmaishu &#8211; Sak\u00e9 Junmai d&rsquo;Ehime<\/h2>\n<p>D\u00e9couvrez Nikitatsu Iyo Junmaishu, un sak\u00e9 junmai d&rsquo;exception dans une bouteille l\u00e9g\u00e8rement p\u00e2le, rappelant le l\u00e9gendaire \u00ab Iyo no Usuzumi Sakura \u00bb (cerisier \u00e0 encre p\u00e2le d&rsquo;Iyo). Ce sak\u00e9 junmai est \u00e9labor\u00e9 exclusivement \u00e0 partir de riz et de malt de riz, avec du Matsuyama Mitsui, le meilleur riz d&rsquo;Ehime pour le brassage du sak\u00e9, et de l&rsquo;eau pure des monts Ishizuchi et Takanawa. Son go\u00fbt l\u00e9g\u00e8rement sec, associ\u00e9 \u00e0 l&rsquo;umami du riz, en fait un sak\u00e9 \u00e0 d\u00e9guster dans sa pl\u00e9nitude.<\/p>\n<h3>Caract\u00e9ristiques du sak\u00e9 :<\/h3>\n<ul>\n<li>\n<strong>Type :<\/strong> Junmai (\u7d14\u7c73) &#8211; Sak\u00e9 pur riz<\/li>\n<li>\n<strong>Riz :<\/strong> Matsuyama Mitsui (\u677e\u5c71\u4e09\u4e95) &#8211; Meilleur riz d&rsquo;Ehime pour le brassage<\/li>\n<li>\n<strong>Eau :<\/strong> Eau pure des monts Ishizuchi et Takanawa<\/li>\n<li>\n<strong>Nom :<\/strong> Nikitatsu Iyo (\u306b\u304d\u305f\u3064\u4f0a\u4e88) &#8211; R\u00e9f\u00e9rence \u00e0 la r\u00e9gion d&rsquo;Iyo<\/li>\n<li>\n<strong>Inspiration :<\/strong> Iyo no Usuzumi Sakura (cerisier \u00e0 encre p\u00e2le d&rsquo;Iyo)<\/li>\n<li>\n<strong>Degr\u00e9 d&rsquo;alcool :<\/strong> 15.5%<\/li>\n<li>\n<strong>Origine :<\/strong> Pr\u00e9fecture d&rsquo;Ehime, Japon<\/li>\n<li>\n<strong>Format :<\/strong> 720ml<\/li>\n<\/ul>\n<h3>Le Riz Matsuyama Mitsui (\u677e\u5c71\u4e09\u4e95) &#8211; Meilleur Riz d&rsquo;Ehime :<\/h3>\n<p>Le Matsuyama Mitsui est le riz \u00e0 sak\u00e9 le plus r\u00e9put\u00e9 de la pr\u00e9fecture d&rsquo;Ehime, sp\u00e9cialement d\u00e9velopp\u00e9 pour le brassage du sak\u00e9. Cultiv\u00e9 dans la r\u00e9gion de Matsuyama, ce riz est reconnu pour sa capacit\u00e9 \u00e0 cr\u00e9er des sak\u00e9s avec un umami riche et profond. Le Nikitatsu Iyo Junmaishu est \u00e9labor\u00e9 exclusivement avec ce riz premium, garantissant une qualit\u00e9 exceptionnelle et une expression authentique du terroir d&rsquo;Ehime.<\/p>\n<h3>L&rsquo;Eau des Monts Ishizuchi et Takanawa :<\/h3>\n<p>L&rsquo;eau utilis\u00e9e pour brasser ce sak\u00e9 provient des monts Ishizuchi et Takanawa, situ\u00e9s dans la pr\u00e9fecture d&rsquo;Ehime. Le mont Ishizuchi est la plus haute montagne de l&rsquo;ouest du Japon (1982 m\u00e8tres) et est consid\u00e9r\u00e9 comme une montagne sacr\u00e9e. L&rsquo;eau de source de ces montagnes est d&rsquo;une puret\u00e9 exceptionnelle, filtr\u00e9e naturellement par les roches et enrichie en min\u00e9raux. Cette eau pure contribue \u00e0 la clart\u00e9 et \u00e0 la finesse du sak\u00e9.<\/p>\n<h3>Le L\u00e9gendaire Iyo no Usuzumi Sakura (\u4f0a\u4e88\u306e\u8584\u58a8\u685c) :<\/h3>\n<p>La bouteille l\u00e9g\u00e8rement p\u00e2le de ce sak\u00e9 rappelle le l\u00e9gendaire \u00ab Iyo no Usuzumi Sakura \u00bb, le cerisier \u00e0 encre p\u00e2le d&rsquo;Iyo. Ce cerisier ancien et v\u00e9n\u00e9r\u00e9, situ\u00e9 dans la pr\u00e9fecture d&rsquo;Ehime, est c\u00e9l\u00e8bre pour ses fleurs d&rsquo;une couleur rose p\u00e2le unique, presque grise, qui \u00e9voque l&rsquo;encre dilu\u00e9e (usuzumi). Ce cerisier est un symbole de beaut\u00e9 \u00e9ph\u00e9m\u00e8re et de tradition dans la r\u00e9gion d&rsquo;Iyo. Le nom et la pr\u00e9sentation de ce sak\u00e9 rendent hommage \u00e0 cette l\u00e9gende locale.<\/p>\n<h3>La R\u00e9gion d&rsquo;Iyo (\u4f0a\u4e88) &#8211; Ancien Nom d&rsquo;Ehime :<\/h3>\n<p>Iyo est l&rsquo;ancien nom de la province correspondant \u00e0 l&rsquo;actuelle pr\u00e9fecture d&rsquo;Ehime, situ\u00e9e sur l&rsquo;\u00eele de Shikoku. Cette r\u00e9gion est r\u00e9put\u00e9e pour sa production de sak\u00e9 de qualit\u00e9, ses agrumes (notamment les yuzu et mikan) et sa riche histoire culturelle. Le nom \u00ab Nikitatsu Iyo \u00bb c\u00e9l\u00e8bre cette r\u00e9gion exceptionnelle.<\/p>\n<h3>Profil de D\u00e9gustation :<\/h3>\n<ul>\n<li>\n<strong>Ar\u00f4mes :<\/strong> Riz cuit \u00e0 la vapeur, notes d\u00e9licates de c\u00e9r\u00e9ales<\/li>\n<li>\n<strong>Go\u00fbt :<\/strong> L\u00e9g\u00e8rement sec avec umami riche du riz Matsuyama Mitsui<\/li>\n<li>\n<strong>Texture :<\/strong> Harmonieuse et \u00e9quilibr\u00e9e<\/li>\n<li>\n<strong>Finale :<\/strong> Nette et rafra\u00eechissante, avec persistance de l&rsquo;umami<\/li>\n<li>\n<strong>Impression g\u00e9n\u00e9rale :<\/strong> L\u00e9g\u00e8rement sec, umami riche, \u00e0 d\u00e9guster dans sa pl\u00e9nitude<\/li>\n<\/ul>\n<h3>Pourquoi choisir le Nikitatsu Iyo Junmaishu ?<\/h3>\n<ul>\n<li>Sak\u00e9 Junmai pur riz d&rsquo;Ehime<\/li>\n<li>Riz Matsuyama Mitsui &#8211; meilleur riz d&rsquo;Ehime pour le brassage<\/li>\n<li>Eau pure des monts sacr\u00e9s Ishizuchi et Takanawa<\/li>\n<li>Go\u00fbt l\u00e9g\u00e8rement sec avec umami riche du riz<\/li>\n<li>Inspiration du l\u00e9gendaire cerisier Usuzumi Sakura<\/li>\n<li>Expression authentique du terroir d&rsquo;Ehime<\/li>\n<li>\u00c0 d\u00e9guster dans sa pl\u00e9nitude<\/li>\n<li>Prix attractif (35\u20ac) pour un sak\u00e9 junmai premium<\/li>\n<\/ul>\n<h3>Accords Mets et Sak\u00e9 :<\/h3>\n<ul>\n<li>Sashimi et sushi vari\u00e9s<\/li>\n<li>Poissons grill\u00e9s (daurade, maquereau)<\/li>\n<li>Tempura de l\u00e9gumes et fruits de mer<\/li>\n<li>Cuisine japonaise traditionnelle<\/li>\n<li>Plats mijot\u00e9s (nimono)<\/li>\n<li>Fromages \u00e0 p\u00e2te molle et mi-dure<\/li>\n<li>Cuisine d&rsquo;Ehime (tai meshi &#8211; riz au daurade)<\/li>\n<\/ul>\n<h3>Conseils de Service :<\/h3>\n<p>Servir frais entre 10-15\u00b0C pour appr\u00e9cier pleinement le go\u00fbt l\u00e9g\u00e8rement sec et l&rsquo;umami du riz. Peut \u00e9galement \u00eatre d\u00e9gust\u00e9 l\u00e9g\u00e8rement chambr\u00e9 (18-20\u00b0C) ou r\u00e9chauff\u00e9 (40-45\u00b0C) pour r\u00e9v\u00e9ler davantage de profondeur. Utiliser des verres \u00e0 vin blanc ou des coupes \u00e0 sak\u00e9 (ochoko) en c\u00e9ramique.<\/p>\n<h3>La Pr\u00e9fecture d&rsquo;Ehime &#8211; \u00cele de Shikoku :<\/h3>\n<p>La pr\u00e9fecture d&rsquo;Ehime, situ\u00e9e sur l&rsquo;\u00eele de Shikoku, est r\u00e9put\u00e9e pour sa production de sak\u00e9 de qualit\u00e9, ses agrumes exceptionnels et ses paysages montagneux spectaculaires. Le mont Ishizuchi, montagne sacr\u00e9e, est un symbole de cette r\u00e9gion.<\/p>\n<h3>Conservation :<\/h3>\n<p>Conserver \u00e0 l&rsquo;abri de la lumi\u00e8re et de la chaleur. Une fois ouvert, consommer dans les 2-3 semaines en conservant au r\u00e9frig\u00e9rateur pour pr\u00e9server la fra\u00eecheur de l&rsquo;umami.<\/p>\n<p><strong>Type :<\/strong> Junmai (\u7d14\u7c73) &#8211; Sak\u00e9 pur riz<br \/><strong>Riz :<\/strong> Matsuyama Mitsui (\u677e\u5c71\u4e09\u4e95) &#8211; Meilleur riz d&rsquo;Ehime<br \/><strong>Eau :<\/strong> Eau pure des monts Ishizuchi et Takanawa<br \/><strong>Nom :<\/strong> Nikitatsu Iyo (\u306b\u304d\u305f\u3064\u4f0a\u4e88)<br \/><strong>Inspiration :<\/strong> Iyo no Usuzumi Sakura (cerisier \u00e0 encre p\u00e2le)<br \/><strong>Degr\u00e9 d&rsquo;alcool :<\/strong> 15.5%<br \/><strong>Origine :<\/strong> Pr\u00e9fecture d&rsquo;Ehime, Japon<br \/><strong>Format :<\/strong> 720ml<br \/><strong>Temp\u00e9rature de service :<\/strong> 10-15\u00b0C (frais), 18-20\u00b0C (chambr\u00e9) ou 40-45\u00b0C (chaud)<br \/><strong>Prix :<\/strong> 35,00 \u20ac<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nikitatsu Iyo Junmaishu &#8211; Sak\u00e9 Junmai d&rsquo;Ehime D\u00e9couvrez Nikitatsu Iyo Junmaishu, un sak\u00e9 junmai d&rsquo;exception dans une bouteille l\u00e9g\u00e8rement p\u00e2le, 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Iyo Junmaishu &#8211; Sak\u00e9 Junmai d&rsquo;Ehime D\u00e9couvrez Nikitatsu Iyo Junmaishu, un sak\u00e9 junmai d&rsquo;exception dans une bouteille l\u00e9g\u00e8rement p\u00e2le, 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