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Junmai/Honjozo
Junmai Ginjo/Ginjo
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Kimoto/Yamahai
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Specialty
Shochu/Awamori

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Junmai Ginjo/Ginjo

Junmai Ginjo and Ginjo sake are made from rice that has been milled down to at least 60% of its original size. The fundamental difference between these two classifications is that Ginjo has a small amount of distilled alcohol added at the end of the brewing process to enliven the flavors and aromas of the sake and Junmai Ginjo does not

Flavor-wise, Junmai Ginjo and Ginjo are both likely to be light, fruity, and refined with Ginjo’s exhibiting a more aromatic character.
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Junmai Ginjo/Ginjo BACK TO BROWSE
FUKUCHO BIHO

FUKUCHO BIHO

JUNMAI GINJO
Prefecture: Hiroshima
Region: Chugoku


SPECIFICATIONS
@ Rice: Yamada Nishiki
@ Rice Polishing: 58%
@ Alcohol: 15-16%
@ Yeast: Kura Yeast
@ SMV: +3
@ Acidity: 1.3
@ Amino Acid: 1.0


PRICE
$36.99 / 720 ml
Reference Code: #JMG6104


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MAP OF ORIGIN
Hiroshima
TASTING NOTES
Elegant and delicate sake, light and clean taste with honeydew flavor.


FOOD PAIRING
Roast chicken, tempura, sautéed white fish filet.


SERVING TEMPERATURE
Chilled, room temperature.