Imanishiki Junmai Daiginjo
Description
Made with only "Miyamanishiki" brewing rice grown in Nagano Prefecture, ground down to 39% of its original size. This Junmai Daiginjo brewed with high quality spring water from the Minami Alps and yeast from the same prefecture. The moromi is fermented at low temperatures over a long period of time, using the labor intensive traditional Fune method, a rarity in modern sake production. The fune method consists of carefully lining up sake-making bags in sake casks and slowly and gently squeezing out the liquid, and it produces a sake with a pure taste free of off flavors.
Made from the highest quality local sake rice. Fresh ginjo-ka floral aromas of jasmine, white peach, white grape and lychee aromas. Smooth texture, very well integrated with a mouth-watering finish.
Profile
| Grade | Junmai Daiginjo |
|---|---|
| Polishing Ratio | 39% |
| Rice Type | Miyamanishiki |
| Alcohol | 16% |
| Prefecture | Nagano |
| Brewery | Yonezawa Brewery |
Sake Sweetness
Awards
- Kuramaster 2023 - Gold
- IWC Sake 2023 -Ā Silver
- Fine Sake Awards 2022 - Gold
- IWC Sake 2020 2021 - Gold
- US Sake Appraisal 2020 - Gold
- Kuramaster 2019 - Platinum
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Imanishiki Junmai Daiginjo
Imanishiki Junmai Daiginjo
Description
Made with only "Miyamanishiki" brewing rice grown in Nagano Prefecture, ground down to 39% of its original size. This Junmai Daiginjo brewed with high quality spring water from the Minami Alps and yeast from the same prefecture. The moromi is fermented at low temperatures over a long period of time, using the labor intensive traditional Fune method, a rarity in modern sake production. The fune method consists of carefully lining up sake-making bags in sake casks and slowly and gently squeezing out the liquid, and it produces a sake with a pure taste free of off flavors.
Made from the highest quality local sake rice. Fresh ginjo-ka floral aromas of jasmine, white peach, white grape and lychee aromas. Smooth texture, very well integrated with a mouth-watering finish.
Profile
| Grade | Junmai Daiginjo |
|---|---|
| Polishing Ratio | 39% |
| Rice Type | Miyamanishiki |
| Alcohol | 16% |
| Prefecture | Nagano |
| Brewery | Yonezawa Brewery |
Sake Sweetness
Awards
- Kuramaster 2023 - Gold
- IWC Sake 2023 -Ā Silver
- Fine Sake Awards 2022 - Gold
- IWC Sake 2020 2021 - Gold
- US Sake Appraisal 2020 - Gold
- Kuramaster 2019 - Platinum
Original: $88.00
-70%$88.00
$26.40Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Description
Made with only "Miyamanishiki" brewing rice grown in Nagano Prefecture, ground down to 39% of its original size. This Junmai Daiginjo brewed with high quality spring water from the Minami Alps and yeast from the same prefecture. The moromi is fermented at low temperatures over a long period of time, using the labor intensive traditional Fune method, a rarity in modern sake production. The fune method consists of carefully lining up sake-making bags in sake casks and slowly and gently squeezing out the liquid, and it produces a sake with a pure taste free of off flavors.
Made from the highest quality local sake rice. Fresh ginjo-ka floral aromas of jasmine, white peach, white grape and lychee aromas. Smooth texture, very well integrated with a mouth-watering finish.
Profile
| Grade | Junmai Daiginjo |
|---|---|
| Polishing Ratio | 39% |
| Rice Type | Miyamanishiki |
| Alcohol | 16% |
| Prefecture | Nagano |
| Brewery | Yonezawa Brewery |
Sake Sweetness
Awards
- Kuramaster 2023 - Gold
- IWC Sake 2023 -Ā Silver
- Fine Sake Awards 2022 - Gold
- IWC Sake 2020 2021 - Gold
- US Sake Appraisal 2020 - Gold
- Kuramaster 2019 - Platinum
