Uka “Black Label”
Fukushima prefecture
Weight and presence to the table
In addition to the Koda Farms® Heirloom Organic Kokuho Rose® KR55 variety rice they use, this sake uses Fukushima’s newer yeast called Utsukushima Kirameki Yeast, which was developed in 2003, and produces more strawberry and apple aromas. With a slightly fuller-bodied texture and a long finish, it adds more weight and presence to the table and can accompany foods from all over the world.
Characteristics
| Brand | Uka |
| Brewery | Ninki Brewing Company |
| Category | Junmai Daiginjo |
| Subcategory | N/A |
| Taste Profile | Rich & Dry |
| Rice variety | Koda Farms® Heirloom Organic Kokuho Rose® |
| Yeast variety | Fukushima (Utsukushima Kirameki Yeast) |
| Alcohol | 16.00% |
| RPR | 40% |
| SMV | -1 |
| Acidity | 1.6 |
Serving Temperature
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Recommended
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Not Recommended
Region
Uka is made in Fukushima prefecture in the Tohoku region.
Taste Metrics
Tasting Notes
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Flower
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Strawberry
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Licorice
Recommended Pairing
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Meat
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Seafood
Ninki Brewing Company
Concerned about the decreasing consumption of Japanese sake, Ninki has stopped making products for mass market but now they are committed to making only high quality ginjo-quality sake to those who really love sake. They only use traditional wooden tools to for manufacturing with a belief that the best quality product takes a painstakingly slow process that requires dedication.
Learn moreCustomer reviews
Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
