Junmai Daiginjo Sho

味わいの特徴

Product Concept 　Junmai Daiginjo-shu with a beautiful taste, pursuing a good ginjo aroma and a crisp aftertaste. Characteristics 　Hachitan-Nishiki, a rice suitable for sake brewing that has been cultivated in Hiroshima Prefecture since ancient times, is the ideal rice for producing light, dry junmai daiginjo-shu because it is characterized by its clean flavor. In this product, Hachitan-Nishiki is polished to 40% (100% of the rice used) in order to achieve a crisp, dry finish. The yeast used is our own yeast, and the sake is brewed slowly at low temperature. Taste Characteristics 　This sake is characterized by a high-quality ginjo aroma, a crisp finish, and a rich rice-derived flavor unique to junmai daiginjo-shu. The brewing technology of drunken whales, which was developed based on the concept of "food sake," was used to pursue various elements without compromise, and the result is a simple sake. This simplicity allows it to fit subtly with, for example, Japanese cuisine with its delicate flavor that makes the most of the ingredients, as well as Western cuisine with its own unique character, such as Italian and French cuisine.

情報詳細

特定名称

Junmai Daiginjo

原材料

Rice and Rice koji

精米歩合

40%

使用米

Yatanishiki (Hiroshima)

アルコール度

16%

酸度

1.7

日本酒度

+7