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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
Kimoto/Yamahai
Nama
Specialty
Shochu/Awamori

MAP OF JAPAN

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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
DASSAI NIGORI

DASSAI NIGORI

JUNMAI GINJO NIGORI
Prefecture: Yamaguchi
Region: Chugoku


SPECIFICATIONS
@ Rice: Yamada Nishiki
@ Rice Polishing: 50%
@ Alcohol: 15-16%
@ Yeast: na
@ SMV: +3
@ Acidity: 1.6
@ Amino Acid: na


PRICE
$12.99 / 300 ml
Reference Code: #NIG6501


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MAP OF ORIGIN
Yamaguchi
TASTING NOTES
Refreshing full-flavored, semi-dry nigori.


FOOD PAIRING
Aperitif. Fried foods, spicy foods.


SERVING TEMPERATURE
Chilled, room temperature.