{"id":53214,"date":"2026-04-11T20:35:08","date_gmt":"2026-04-11T20:35:08","guid":{"rendered":"https:\/\/www.jieyo-food.com\/home\/product\/hizenkuragokoro-junmai-ginjo-55-sake-omachi-saga-japon\/"},"modified":"2026-04-11T20:35:08","modified_gmt":"2026-04-11T20:35:08","slug":"hizenkuragokoro-junmai-ginjo-55-sake-omachi-saga-japon","status":"publish","type":"product","link":"https:\/\/www.jieyo-food.com\/home\/product\/hizenkuragokoro-junmai-ginjo-55-sake-omachi-saga-japon\/","title":{"rendered":"Hizenkuragokoro Junmai Ginjo 55 Sak\u00e9 Omachi Saga Japon"},"content":{"rendered":"<h2>Hizenkuragokoro Junmai Ginjo 55 &#8211; Sak\u00e9 au Riz Omachi de Saga<\/h2>\n<p>D\u00e9couvrez Hizenkuragokoro Junmai Ginjo 55, un sak\u00e9 premium d&rsquo;exception \u00e9labor\u00e9 avec du riz Omachi produit dans la pr\u00e9fecture de Saga. Les lies sont bien extraites et le go\u00fbt s&rsquo;harmonise avec la transparence, r\u00e9v\u00e9lant la douceur typique de l&rsquo;Omachi et une acidit\u00e9 parfaite. Ce sak\u00e9 unique exprime magnifiquement le profil aromatique caract\u00e9ristique du riz Omachi : une douceur douce et une acidit\u00e9 \u00e9quilibr\u00e9e.<\/p>\n<h3>Caract\u00e9ristiques du sak\u00e9 :<\/h3>\n<ul>\n<li>\n<strong>Type :<\/strong> Junmai Ginjo (\u7d14\u7c73\u541f\u91b8) &#8211; Cat\u00e9gorie premium<\/li>\n<li>\n<strong>Riz :<\/strong> Omachi (\u96c4\u753a) produit dans la pr\u00e9fecture de Saga<\/li>\n<li>\n<strong>Polissage :<\/strong> 55% (45% du grain poli)<\/li>\n<li>\n<strong>Nom :<\/strong> Hizenkuragokoro (\u80a5\u524d\u8535\u5fc3) &#8211; \u00ab\u00a0C\u0153ur de la Brasserie de Hizen\u00a0\u00bb<\/li>\n<li>\n<strong>Degr\u00e9 d&rsquo;alcool :<\/strong> 15%<\/li>\n<li>\n<strong>Origine :<\/strong> Pr\u00e9fecture de Saga, Japon<\/li>\n<li>\n<strong>Format :<\/strong> 720ml<\/li>\n<\/ul>\n<h3>Le Riz Omachi (\u96c4\u753a) &#8211; Riz Ancestral L\u00e9gendaire :<\/h3>\n<p>L&rsquo;Omachi est l&rsquo;un des riz \u00e0 sak\u00e9 les plus anciens et les plus v\u00e9n\u00e9r\u00e9s du Japon, cultiv\u00e9 depuis 1859. Consid\u00e9r\u00e9 comme l&rsquo;anc\u00eatre de nombreux riz \u00e0 sak\u00e9 modernes (y compris le c\u00e9l\u00e8bre Yamada Nishiki), l&rsquo;Omachi est r\u00e9put\u00e9 pour sa difficult\u00e9 de culture et sa capacit\u00e9 \u00e0 cr\u00e9er des sak\u00e9s d&rsquo;une complexit\u00e9 et d&rsquo;une profondeur exceptionnelles. Le riz Omachi produit dans la pr\u00e9fecture de Saga b\u00e9n\u00e9ficie du climat et du terroir unique de cette r\u00e9gion, cr\u00e9ant un profil aromatique distinctif avec une douceur douce caract\u00e9ristique et une acidit\u00e9 parfaitement \u00e9quilibr\u00e9e.<\/p>\n<h3>Le Nom \u00ab\u00a0Hizenkuragokoro\u00a0\u00bb (\u80a5\u524d\u8535\u5fc3) &#8211; C\u0153ur de la Brasserie de Hizen :<\/h3>\n<p>\u00ab\u00a0Hizen\u00a0\u00bb est l&rsquo;ancien nom de la province correspondant \u00e0 l&rsquo;actuelle pr\u00e9fecture de Saga. \u00ab\u00a0Kura\u00a0\u00bb signifie brasserie, et \u00ab\u00a0kokoro\u00a0\u00bb signifie c\u0153ur ou esprit. Ce nom \u00e9voque le c\u0153ur et l&rsquo;\u00e2me de la brasserie de Hizen, refl\u00e9tant la passion et le d\u00e9vouement des brasseurs de Saga pour cr\u00e9er des sak\u00e9s d&rsquo;exception.<\/p>\n<h3>Extraction des Lies &#8211; Transparence et Harmonie :<\/h3>\n<p>Les lies (s\u00e9diments de levure) sont bien extraites dans ce sak\u00e9, cr\u00e9ant une transparence cristalline et permettant au go\u00fbt de s&rsquo;harmoniser parfaitement. Cette extraction soign\u00e9e r\u00e9v\u00e8le la puret\u00e9 du riz Omachi et permet \u00e0 ses caract\u00e9ristiques uniques &#8211; douceur douce et acidit\u00e9 \u00e9quilibr\u00e9e &#8211; de s&rsquo;exprimer pleinement.<\/p>\n<h3>Profil de D\u00e9gustation :<\/h3>\n<ul>\n<li>\n<strong>Ar\u00f4mes :<\/strong> Riz Omachi unique, notes d\u00e9licates de c\u00e9r\u00e9ales, nuances fruit\u00e9es subtiles<\/li>\n<li>\n<strong>Go\u00fbt :<\/strong> Douceur douce typique de l&rsquo;Omachi, acidit\u00e9 parfaitement \u00e9quilibr\u00e9e<\/li>\n<li>\n<strong>Texture :<\/strong> Harmonieuse et transparente gr\u00e2ce \u00e0 l&rsquo;extraction des lies<\/li>\n<li>\n<strong>Finale :<\/strong> \u00c9quilibr\u00e9e et rafra\u00eechissante, avec persistance de la douceur<\/li>\n<li>\n<strong>Impression g\u00e9n\u00e9rale :<\/strong> Doux, \u00e9quilibr\u00e9, transparent et unique<\/li>\n<\/ul>\n<h3>Pourquoi choisir le Hizenkuragokoro Junmai Ginjo 55 ?<\/h3>\n<ul>\n<li>Sak\u00e9 Junmai Ginjo premium avec riz Omachi ancestral<\/li>\n<li>Riz Omachi produit dans la pr\u00e9fecture de Saga<\/li>\n<li>Polissage de 55% pour finesse exceptionnelle<\/li>\n<li>Douceur douce typique de l&rsquo;Omachi<\/li>\n<li>Acidit\u00e9 parfaitement \u00e9quilibr\u00e9e<\/li>\n<li>Lies bien extraites pour transparence et harmonie<\/li>\n<li>Expression authentique du terroir de Saga (Hizen)<\/li>\n<li>Prix tr\u00e8s attractif (15\u20ac) pour un sak\u00e9 au riz Omachi<\/li>\n<\/ul>\n<h3>Le Riz Omachi &#8211; Anc\u00eatre des Riz \u00e0 Sak\u00e9 :<\/h3>\n<p>L&rsquo;Omachi est souvent appel\u00e9 \u00ab\u00a0le roi des riz \u00e0 sak\u00e9\u00a0\u00bb ou \u00ab\u00a0l&rsquo;anc\u00eatre\u00a0\u00bb car il est \u00e0 l&rsquo;origine de nombreuses vari\u00e9t\u00e9s modernes. Sa culture est difficile &#8211; les plants sont hauts et fragiles, sensibles aux intemp\u00e9ries &#8211; ce qui en fait un riz rare et pr\u00e9cieux. Les sak\u00e9s \u00e9labor\u00e9s avec l&rsquo;Omachi sont r\u00e9put\u00e9s pour leur complexit\u00e9, leur profondeur et leur capacit\u00e9 \u00e0 bien vieillir.<\/p>\n<h3>Accords Mets et Sak\u00e9 :<\/h3>\n<ul>\n<li>Sashimi et sushi vari\u00e9s<\/li>\n<li>Poissons grill\u00e9s ou crus<\/li>\n<li>Tempura de l\u00e9gumes et fruits de mer<\/li>\n<li>Cuisine japonaise traditionnelle<\/li>\n<li>Fromages \u00e0 p\u00e2te molle<\/li>\n<li>Plats mijot\u00e9s japonais (nimono)<\/li>\n<li>Cuisine de Saga (yobuko ika &#8211; calmar de Yobuko)<\/li>\n<\/ul>\n<h3>Conseils de Service :<\/h3>\n<p>Servir frais entre 10-15\u00b0C pour appr\u00e9cier pleinement la douceur douce de l&rsquo;Omachi et l&rsquo;acidit\u00e9 \u00e9quilibr\u00e9e. Peut \u00e9galement \u00eatre d\u00e9gust\u00e9 l\u00e9g\u00e8rement chambr\u00e9 (18-20\u00b0C) pour r\u00e9v\u00e9ler davantage de complexit\u00e9. Utiliser des verres \u00e0 vin blanc ou des coupes \u00e0 sak\u00e9 (ochoko) en c\u00e9ramique pour mettre en valeur la transparence.<\/p>\n<h3>La Pr\u00e9fecture de Saga &#8211; Ancienne Province de Hizen :<\/h3>\n<p>La pr\u00e9fecture de Saga, situ\u00e9e sur l&rsquo;\u00eele de Kyushu, est r\u00e9put\u00e9e pour son innovation dans le brassage du sak\u00e9 tout en respectant les traditions ancestrales. L&rsquo;ancienne province de Hizen a une longue histoire de production de sak\u00e9 de qualit\u00e9.<\/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 la douceur et de l&rsquo;acidit\u00e9.<\/p>\n<p><strong>Type :<\/strong> Junmai Ginjo (\u7d14\u7c73\u541f\u91b8)<br \/><strong>Riz :<\/strong> Omachi (\u96c4\u753a) produit dans la pr\u00e9fecture de Saga<br \/><strong>Polissage :<\/strong> 55%<br \/><strong>Nom :<\/strong> Hizenkuragokoro (\u80a5\u524d\u8535\u5fc3) &#8211; \u00ab\u00a0C\u0153ur de la Brasserie de Hizen\u00a0\u00bb<br \/><strong>Degr\u00e9 d&rsquo;alcool :<\/strong> 15%<br \/><strong>Origine :<\/strong> Pr\u00e9fecture de Saga, Japon<br \/><strong>Format :<\/strong> 720ml<br \/><strong>Temp\u00e9rature de service :<\/strong> 10-15\u00b0C (frais) ou 18-20\u00b0C (chambr\u00e9)<br \/><strong>Prix :<\/strong> 15,00 \u20ac<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hizenkuragokoro Junmai Ginjo 55 &#8211; Sak\u00e9 au Riz Omachi de Saga D\u00e9couvrez Hizenkuragokoro Junmai Ginjo 55, un sak\u00e9 premium d&rsquo;exception [&hellip;]<\/p>\n","protected":false},"featured_media":53213,"comment_status":"open","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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Junmai Ginjo 55 &#8211; Sak\u00e9 au Riz Omachi de Saga D\u00e9couvrez Hizenkuragokoro Junmai Ginjo 55, un sak\u00e9 premium d&rsquo;exception 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