Uka “Dry”
Fukushima prefecture
Fruity aroma, dry on the palate
All Uka sake uses Koda Farms® Heirloom Organic Kokuho Rose® KR55 rice and the soft water from Mount Adatara. Furthermore, Uka “Dry” uses Fukushima’s first prefectural yeast, Utsukushima Yume Yeast, known to produce sake with less acidity, and aromas of banana and melon. The interplay of fruity on the nose and dry on the palate is achieved by careful handling and skillful expertise.
Characteristics
| Brand | Uka |
| Brewery | Ninki Brewing Company |
| Category | Junmai Daiginjo |
| Subcategory | N/A |
| Taste Profile | Light & Dry |
| Rice variety | Koda Farms® Heirloom Organic Kokuho Rose® |
| Yeast variety | Fukushima (Utsukushima Yume Yeast) |
| Alcohol | 16.00% |
| RPR | 40% |
| SMV | 7 |
| Acidity | 1.5 |
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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Mineral
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Melon
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Anise
Recommended Pairing
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Meat
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Veggies
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.
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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
